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Best Easy Kung Pao Chicken Sichuan Style Recipe

Name: Best Easy Kung Pao Chicken Sichuan Style Recipe
Total time: 35 min
Yield: 180 g
Ingredients: boneless skinless chicken breast 1 lb; roasted unsalted peanuts 0.5 cup; dried red chilies 10 pieces; scallions 4 pieces; red bell pepper 1 piece; soy sauce 3 tbsp; Shaoxing wine 1.5 tbsp; rice vinegar 2 tsp; sugar 2 tsp; cornstarch 2 tsp; sesame oil 1 tsp; Sichuan peppercorns 1 tsp; garlic 2 cloves; ginger 1 tbsp; vegetable oil 2 tbsp

Fiery Kung Pao chicken with peanuts and dried chilies is a Sichuan classic. A high protein, chicken dish perfect for spice lovers and family dinners.

Cook 35 min Difficulty NORMAL 325 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken breast 1 lb
roasted unsalted peanuts 0.5 cup
dried red chilies 10 pieces
scallions 4 pieces
red bell pepper 1 piece

Seasonings/Sauce

soy sauce 3 tbsp
Shaoxing wine 1.5 tbsp
rice vinegar 2 tsp
sugar 2 tsp
cornstarch 2 tsp
sesame oil 1 tsp
Sichuan peppercorns 1 tsp
garlic 2 cloves
ginger 1 tbsp
vegetable oil 2 tbsp

Nutrition summary

Carbohydrates 14 g 17%

Protein 28 g 34%

Fat 16 g 49%

Serving size 180g

Cooking steps

1

Cut chicken breast into 1-inch cubes. Toss with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
2

Slice scallions into 1-inch lengths, mince garlic and ginger, and dice red bell pepper into small pieces. Set aside all vegetables and seasoning ingredients.
3

Heat wok over high heat. Add 2 tbsp vegetable oil, then stir-fry Sichuan peppercorns and dried chilies for 30 seconds until fragrant, being careful not to burn.
4

Add marinated chicken to the wok in a single layer. Sear on high heat for 2–3 minutes until golden, stirring occasionally.
5

Add bell pepper, garlic, and ginger. Stir-fry for 1 minute, then pour in the remaining soy sauce, rice vinegar, sugar, and sesame oil. Toss in roasted peanuts and scallions, stir-fry on medium-high for another 1–2 minutes until everything is evenly coated and chicken is just cooked through.
6

Remove from heat immediately to prevent overcooking. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The signature ingredients that define Kung Pao Chicken are the boneless chicken breast, dried red chilies, Sichuan peppercorns, and roasted peanuts. The combination of these delivers the dish's iconic spicy, numbing, and crunchy experience.

Q. What cooking step ensures an authentic Sichuan flavor?

Stir-frying dried chilies and Sichuan peppercorns in hot oil at the beginning is crucial for releasing their aromatic oils, which infuse the chicken with a genuine Sichuan flavor profile. Keeping a close eye to prevent burning is key.

Q. How can I keep the chicken tender and prevent overcooking?

Marinating the chicken with cornstarch and Shaoxing wine imparts moisture and tenderness. Searing the cubes on high heat then quickly finishing with vegetables and sauce, before immediately removing from heat, prevents dryness or toughness.

Q. What is the nutrition information for each serving?

Each 180g serving has about 325 kcal, with 28g protein (34% of calories), 14g carbohydrates (17%), and 16g fat (49%). This balance makes Kung Pao Chicken high in protein and moderate in fat.

Best Easy Kung Pao Chicken Sichuan Style Recipe

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