Kung Pao Chicken Stir-Fry

A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and dried chilies in a tangy, savory sauce. This dairy-free dish offers a spicy kick and pairs perfectly with steamed rice.

Ingredients

• 2 boneless, skinless chicken breasts (about 8 oz), cut into bite-sized pieces
• 1 tablespoon soy sauce (for marinating chicken)
• 1 teaspoon cornstarch (for marinating chicken)
• 1 teaspoon Shaoxing rice wine or dry sherry (optional, for marinating chicken)
• 2 tablespoons vegetable oil, divided
• 6-8 dried red chilies
• 1 teaspoon Sichuan peppercorns (optional)
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 red bell pepper, diced
• 4 green onions, cut into 1-inch pieces
• 1/4 cup roasted peanuts
• 2 tablespoons soy sauce (for sauce)
• 2 tablespoons black vinegar (Chinkiang) or balsamic vinegar
• 1 tablespoon sugar
• 1/4 cup water or chicken broth
• Steamed rice, for serving (optional)

Instructions

1. PREP AHEAD
2. - Dice chicken; marinate with soy, cornstarch, wine 10 min.
3. - Stir sauce ingredients (soy, vinegar, sugar, water) in small bowl.
4. - Mince garlic and ginger; dice bell pepper; cut green onions.
5. - Break dried chilies and shake out seeds for milder heat.
6. - Place peanuts and wok spatula within reach.
7. COOKING STEPS
8. 1. Heat wok on high until smoking; add 1 Tbsp oil. Fry chilies and Sichuan peppercorns 30 sec until dark red and fragrant.
9. 2. Add chicken; stir-fry 3–4 min until edges brown and nearly cooked. Transfer to plate.
10. 3. Add remaining oil, then garlic, ginger, bell pepper; stir 1 min.
11. 4. Return chicken; pour sauce. Toss briskly as liquid boils and glazes, about 1 min.
12. 5. Stir in peanuts and green onions; cook 30 sec until onions turn vivid green.
13. 6. Serve hot over steamed rice, enjoying the sweet-spicy aroma.
14. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts