Kung Pao Chicken
This quick chicken stir fry with peanuts, made fiery with chilies or mild without them, is a healthy flavorful dinner from China’s Szechuan province.
Cook Time
Cook Time
  • 2pounds boneless skinless chicken breast, diced
  • 1/4 cup,plus 3 tablespoons peanut oil, divided
  • 4teaspoons mirin
  • 4teaspoons corn starch
  • 2teaspoons kosher salt, divided
  • 1large egg white
  • 6cloves garlic, minced
  • 1inch piece ginger, chopped
  • 1/4ounce dried red chilies, cut into 1 inch pieces
  • 2 bell peppers, diced
  • 3ounces cucumber, peeled, seeds removed, and diced(about 1 Persian cucumber)
  • 3ounces carrot, peeled and diced(about 2 small carrots)
  • 2 1/2tablespoons low sodium soy sauce
  • 2 1/2tablespoons oyster sauce
  • 1teaspoon chicken bouillon (dried powder), or 1 bouillon cube, dissolved in 1/4 cup hot water
  • 1teaspoon sugar
  • 1/2teaspoon ground white pepper
  • 8 scallions, cut into 1/2 inch pieces
  • 3ounces peanuts(about 3/4 cup)
  • 1/2teaspoon sesame oil
  1. Put the chicken in a large bowl with 2 tablespoons oil, mirin, corn starch, 1 teaspoon kosher salt, and egg white. Mix thoroughly and leave to marinate for 10 minutes.
  2. Heat ¼ cup oil in a wok or large skillet over medium-high heat. Add chicken and cook, stirring often, until chicken is almost cooked through, about 5 minutes. Remove chicken to a plate with a slotted spoon and pour out any excess coating from the wok.
  3. Add remaining 1 tablespoon oil and turn heat down to low. Add garlic, ginger, and chilies, and cook, stirring often, until fragrant, about 2 minutes. Add bell pepper, cucumber, and carrot. Turn heat back to medium-high. Cook, stirring often, for 3 minutes.
  4. To the vegetables, add soy sauce, oyster sauce, remaining 1 teaspoon kosher salt, chicken bouillon in water, sugar, and ground white pepper. Stir well. Return the chicken to the wok and continue cooking, stirring often, until vegetables are crisp tender and chicken is cooked through, about 3 minutes.
  5. Add scallions, peanuts, and sesame oil. Mix well and cook 1 more minute. Serve with additional scallions or peanuts for garnish.
Recipe Notes

Recipe adapted from Cloud 9 Cooking School in Yangshuo, China.

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