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Kung Pao Chicken with Chili Peppers

Kung Pao Chicken with Chili Peppers

DifficultyBeginner

Yields3 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins

Introduction

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Ingredients

 2 chicken breasts
 8 small dried red chili peppers
 2 cloves garlic
 2 green onions
 4 tbsp oil
 ½ cup peanuts
Optional
 1 tsp Szechuan peppercorn
 sesame oil
Marinade
 2 tsp soy sauce
 2 tsp Chinese rice wine (or dry sherry)
 1 tsp sesame oil
 1 ½ tsp cornstarch
Sauce
 2 tbsp dark soy sauce
 1 tbsp Chinese rice wine (or dry sherry)
 1 tsp sugar

Directions

1

Cut the chicken into 1-inch cubes.

2

Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

3

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

4

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

5

Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

6

Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

7

When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

8

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

9

Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

10

Add the sauce to the wok. Bring to a boil.

11

Add the chicken back into the pan. Stir in the peanuts and the green onion.

12

Remove from the heat and stir in the sesame oil. Serve hot.

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Ingredients

 2 chicken breasts
 8 small dried red chili peppers
 2 cloves garlic
 2 green onions
 4 tbsp oil
 ½ cup peanuts
Optional
 1 tsp Szechuan peppercorn
 sesame oil
Marinade
 2 tsp soy sauce
 2 tsp Chinese rice wine (or dry sherry)
 1 tsp sesame oil
 1 ½ tsp cornstarch
Sauce
 2 tbsp dark soy sauce
 1 tbsp Chinese rice wine (or dry sherry)
 1 tsp sugar

Directions

1

Cut the chicken into 1-inch cubes.

2

Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

3

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

4

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

5

Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

6

Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

7

When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

8

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

9

Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

10

Add the sauce to the wok. Bring to a boil.

11

Add the chicken back into the pan. Stir in the peanuts and the green onion.

12

Remove from the heat and stir in the sesame oil. Serve hot.

Kung Pao Chicken with Chili Peppers

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