Per serving · Approximate values estimated by AI
Kung Pao Chicken Stir-Fry
85% authentic · Sichuan Chinese
A popular Sichuan dish featuring chicken stir-fried with peanuts, chili peppers, and vegetables in a savory and slightly spicy sauce.
Ingredients
- Chicken thigh1 lb, diced
- Roasted peanuts1/2 cup
- Dried red chilies4-6, cut into pieces
- Bell pepper (red or green)1, diced
- Scallions3, white parts chopped, green parts sliced for garnish
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Soy sauce2 tbsp
- Chinkiang vinegar (or rice vinegar)1 tbsp
- Shaoxing wine (or dry sherry)1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Marinate diced chicken thigh with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, salt, and pepper for 15 minutes.
- 2
In a small bowl, whisk together remaining 1 tbsp soy sauce, Chinkiang vinegar, sugar, sesame oil, and 2 tbsp water to make the sauce. Set aside.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken and set aside.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add dried red chilies and stir-fry for about 30 seconds until fragrant (be careful not to burn). Add chopped scallion whites, minced garlic, and grated ginger. Stir-fry for another 30 seconds.
- 5
Add diced bell pepper and stir-fry for 2 minutes until slightly softened.
- 6
Return the cooked chicken to the wok. Add the roasted peanuts and pour the prepared sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
- 7
Garnish with sliced green onions. Serve immediately.
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