Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into small pieces
- 1 large egg white
- 1 teaspoon cornstarch
- 1 teaspoon low-sodium soy sauce
Stir Fry
- 3 Tablespoons olive oil
- 1 teaspoon crushed red pepper flakes (or more to increase spiciness)
- 1/2 cup dry roasted peanuts
- 1 teaspoon freshly grated ginger
- 2 green onions, chopped
- 1 red bell pepper, chopped
- 6 whole dried Szechuan Peppers (optional)
Sauce
- 1/4 teaspoon granulated sugar
- 2 teaspoon cornstarch
- 1/2 cup low-sodium chicken broth
- 2 teaspoon chili paste with garlic (or sriracha mixed with minced garlic)
- 1/4 cup low-sodium soy sauce
- 2 Tablespoon rice vinegar
- 3 teaspoons granulated sugar
- 2 teaspoon red wine vinegar
- 2 teaspoon sesame oil
Serving
- 3-4 cups hot cooked rice
Instructions
- Make Marinade: Combine egg white, 1 teaspoon cornstarch, and 1 teaspoon low-sodium soy sauce in a bowl. Add the cut chicken pieces to this marinade and mix well. Set aside to marinate for about 10 minutes while preparing other ingredients.
- Make Sauce: In a separate bowl, stir together 1/4 teaspoon granulated sugar, 2 teaspoons cornstarch, 1/2 cup low-sodium chicken broth, 2 teaspoons chili paste with garlic (or sriracha with garlic), 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 3 teaspoons granulated sugar, 2 teaspoons red wine vinegar, and 2 teaspoons sesame oil until smooth. Set aside.
- Stir Fry Peanuts and Red Pepper Flakes: Heat 1 tablespoon of olive oil in a wok or large frying pan over medium heat. Add the crushed red pepper flakes and dry roasted peanuts. Stir-fry for about 2 minutes or until the peanuts are golden and fragrant. Remove peanuts and pepper flakes from the pan and place in a bowl.
- Cook Chicken (First Half): Add 1 more tablespoon of olive oil to the pan and increase heat to medium-high. Using a slotted spoon, scoop half of the marinated chicken pieces, letting excess marinade drip off, and spread them in a single layer in the pan. Cook for 1-2 minutes on one side until golden, then flip once and cook another 1-2 minutes. Chicken does not need to be fully cooked at this stage. Remove chicken to the bowl with peanuts.
- Cook Chicken (Second Half): Repeat with remaining chicken pieces, cooking them similarly and adding to the bowl with the first batch of cooked chicken and peanuts.
- Combine and Stir Fry Vegetables: Return the chicken and peanuts to the pan. Add the dried Szechuan peppers (if using), freshly grated ginger, chopped red bell peppers, and green onions. Stir-fry everything together for 1-2 minutes until vegetables begin to soften.
- Add Sauce and Finish Cooking: Pour the prepared sauce over the chicken mixture. Stir well and cook for a few more minutes until the chicken is cooked through fully and the sauce thickens slightly, coating the ingredients nicely.
- Serve: Remove from heat and serve the Kung Pao Chicken hot over 3-4 cups of freshly cooked rice for a delicious, balanced meal.
Notes
- Adjust the red pepper flakes and chili paste quantity to suit your preferred spice level.
- If you don’t have dried Szechuan peppers, you can omit them or substitute with a small amount of black pepper for subtle heat.
- Dry roasted peanuts add crunch and flavor; do not substitute with raw peanuts.
- This recipe works well with chicken thighs if you prefer darker meat.
- Make sure to cut chicken into small uniform pieces to ensure even cooking.
- Serve immediately for the best texture; leftovers can be refrigerated and reheated but may lose some crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
