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Kung Pao Chicken (Chinese Sichuan dish)

A spicy and numbing stir-fry of marinated chicken, peanuts, vegetables, and chili peppers in a savory sauce.

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Ingredients

Protein

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon Sichuan peppercorns

Vegetables

• 2 cups mixed vegetables, such as bell peppers, carrots, and snap peas
• 2 cloves garlic, minced
• 1/4 cup roasted peanuts or cashews
• 2 scallions, chopped
• 2 dried red chili peppers, crushed

Oils and Seasonings

• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 teaspoon five-spice powder (optional)

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Kung Pao Chicken Sauce

Mix the following:

• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1/4 teaspoon Sichuan peppercorns
• Salt and pepper to taste

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Recipe Steps

1. Marinate the Chicken

In a medium bowl, whisk together soy sauce, Shaoxing wine, cornstarch, sugar, and Sichuan peppercorns. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

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2. Stir-Fry the Vegetables

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the mixed vegetables, garlic, and peanuts. Stir-fry until the vegetables are tender-crisp, about 3-4 minutes.

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3. Cook the Chicken

Remove the chicken from the marinade, letting any excess liquid drip off. Add the remaining 1 tablespoon of vegetable oil to the skillet or wok. Cook the chicken until browned and cooked through, about 5-6 minutes.

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4. Combine the Sauce and Chicken

Add the soy sauce mixture to the skillet or wok and stir-fry for 1 minute. Add