Everyday Meals

Sichuan-Style Kung Pao Chicken

READY IN: 30mins

INGREDIENTS

  • INGREDIENTS
  • 2lbsboneless skinless chicken breasts, substitute with thighs
  • STIR FRY INGREDIENTS
  • 4tablespoonspeanut oil
  • 6garlic cloves, sliced
  • 8 thumbs ginger, minced
  • 12 red bell pepper, cut into cubes
  • 2scallions, chopped with green and white parts separated
  • 8 -10dried chilies (deseeded if you don’t want it too spicy)
  • 2tablespoonsshaoxing wine
  • 3teaspoonsszechuan peppercorns
  • 12 cuproasted unsalted peanuts
  • coriander (to garnish)
  • marinade
  • 1tablespoonshaoxing wine
  • 1tablespooncornstarch
  • 1teaspoonsoy sauce
  • 2teaspoonsbaking soda
  • 2teaspoonspeanut oil
  • SAUCE INGREDIENTS
  • 4tablespoonslight soy sauce
  • 3teaspoonsdark soy sauce
  • 3tablespoons chinese black vinegar
  • 12 cupwater
  • 1teaspooncornstarch
  • 3tablespoonsbrown sugar or 3 tablespoonswhite sugar
  • NUTRITION INFO

    Serving Size: 1 (240) g

    Servings Per Recipe:6

    Calories: 383.6

    Calories from Fat 179 g 47 %

    Total Fat 20 g 30 %

    Saturated Fat 3.4 g 17 %

    Cholesterol 96.8 mg 32 %

    Sodium 1495.3 mg 62 %

    Total Carbohydrate13.8 g 4 %

    Dietary Fiber 1.5 g 6 %

    Sugars 8.3 g 33 %

    Protein 37.2 g 74 %

    DIRECTIONS

  • Cut chicken into cubes and pat dry.
  • Combine and mix up all the marinade ingredients in a small bowl.
  • Marinate for 30 minutes.
  • Combine all sauce ingredients in a separate small bowl.
  • In a hot wok, add 2 tablespoons peanut oil and cook marinated chicken on high heat.
  • Add 2 tablespoons of Shaoxing wine around the edge of the wok and stir.
  • Stir fry chicken for 3 to 4 minutes until it turns white. Remove from wok and set aside.
  • Add oil if needed and heat to hot. Fragrant peppercorn, ginger, garlic, white part of scallions and red chilies in the wok for 2 to 3 minutes.
  • Add sauce to wok and bring to boil.
  • At medium heat: Combine cooked Chicken and cook for 2 minutes.
  • Add roasted peanuts, toss continuously for 2 minutes.
  • Plate and garnish with green part of scallions and coriander.
  • Sprinkle a teaspoon of sesame oil (optional).
  • Enjoy with a bowl of hot rice.
  • Note: different soy sauces will give different level of saltiness. Adjust as needed. You can add sugar if it’s too salty or add salt to your desired taste.
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