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Spicy Kung Pao Chicken

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 1.5 pounds chicken breasts
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 0.5 cup unsalted dry roasted peanuts
  • 2 tablespoons vegetable oil
  • 3 pieces dried red chiles
  • 1 piece green bell pepper
  • 2 cloves garlic
  • 0.5 tablespoon ginger
  • 2 stalks scallions

Instructions:

  1. Combine the chicken, 2 tbsp of soy sauce, sherry, cornstarch, and sugar in a bowl. Stir well and set aside to marinate.
  2. Heat the peanuts in a dry wok or deep pan over medium heat until they are lightly golden.
  3. Remove the peanuts from the wok and set aside.
  4. Add the oil and chiles to the wok and stir-fry for 30 seconds, or until the chiles darken and become fragrant.
  5. Add the chicken to the wok and stir-fry for 2 minutes until no longer raw.
  6. Add the bell pepper and stir-fry for 2 minutes.
  7. Stir in the remaining 1 tbsp of soy sauce, garlic, ginger, and scallions.
  8. Stir-fry for 30 seconds.
  9. Return the peanuts to the wok. Stir well, and serve over rice.