Kung Pao Chicken

This Kung Pao Chicken is a flavorful and easy stir-fry recipe, perfect for weeknight meals. It features tender chicken, crisp vegetables, and a bold, slightly spicy sauce thanks to Sichuan peppercorns and dried chilies.

Ingredients

• 1½ lbs boneless, skinless chicken breast
• 1 tbsp dry sherry or Shaoxing wine (marinade)
• 1 tbsp tamari soy sauce (marinade)
• 1 tsp cornstarch or arrowroot powder (marinade)
• 3 tbsp tamari soy sauce (sauce)
• 2 tbsp water (sauce)
• 1 tbsp dry sherry or Shaoxing wine (sauce)
• 1 tbsp rice vinegar (sauce)
• 1 tbsp honey (sauce)
• 1 tsp toasted sesame oil (sauce)
• 2 tsp cornstarch or arrowroot powder (sauce)
• 1 tsp Sichuan peppercorn powder
• 8 dried red chili peppers
• 1 red bell pepper
• 4 green onions
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• ½ cup raw peanuts or cashews
• 2 tbsp high-heat oil (like avocado oil)
• Cooked rice, for serving

Preparation Time

• Total Time: 30 minutes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Servings: 4

Step 1: Preparing the Chicken

Slice the chicken breasts into small cubes (½” to ¾”).

Place the chicken cubes into a large mixing bowl.

Step 2: Velveting the Chicken

In a small bowl, combine 1 tbsp dry sherry/Shaoxing wine, 1 tbsp tamari soy sauce, and 1 tsp cornstarch/arrowroot powder.

Pour the marinade over the chicken.

Toss the chicken until fully coated in the marinade.

Set the chicken aside.

Step 3: Making the Kung Pao Sauce

In a separate bowl, whisk together 3 tbsp tamari soy sauce, 2 tbsp water, 1 tbsp dry sherry/Shaoxing wine, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, and 2 tsp cornstarch/arrowroot powder.

Set the sauce aside.

Step 4: Preparing the Vegetables and Spices

Slice the top and bottom off the red bell pepper, remove the seeds, and chop.

Slice the green onions diagonally, separating the white and green parts.

Mince the garlic cloves.

Grate the fresh ginger.

Slice two or three of the dried chili peppers.

Step 5: Roasting the Nuts

Heat the wok or large sauté pan over medium-high heat.

Add the raw peanuts or cashews to the hot wok and dry roast for 1 minute, stirring constantly.

Remove the toasted nuts from the wok and set aside.

Step 6: Stir-frying the Chicken

Add 2 tbsp of high-heat oil to the wok.

Add the marinated chicken to the wok and stir-fry for 3-4 minutes, until cooked through.

Remove the cooked chicken from the wok and set aside.

Step 7: Stir-frying the Vegetables and Spices

Add a splash more oil to the wok, if needed.

Add the chopped bell pepper, whole and sliced dried chili peppers, minced garlic, grated ginger, and 1 tsp Sichuan peppercorn powder to the wok.

Stir-fry for 3-4 minutes, until fragrant and the bell pepper begins to soften.

Step 8: Combining and Finishing the Dish

Stir the Kung Pao sauce to recombine the cornstarch.

Pour the sauce into the wok.

Add the cooked chicken and sliced green onions to the wok.

Stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.

Turn off the heat.

Add the toasted nuts to the wok and stir to combine.

Step 9: Serving

Serve the Kung Pao Chicken over warm cooked rice.

Discard the dried chilies before eating.

Tips

• For a spicier dish, add more sliced chili peppers, including the seeds.
• If you don’t have Sichuan peppercorn powder or dried chilies, substitute with chili paste, chili powder, crushed red pepper, or cayenne pepper.
• Boneless, skinless chicken thighs can be used instead of chicken breast.
• This dish can be made in a standard large sauté pan if you don’t have a wok. Just make sure it’s not non-stick.