Kung Pao Chicken with Peanuts
Spicy-sweet chicken stir-fry with crunchy peanuts and a complex sauce that balances heat, tang, and richness.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 cup roasted peanuts
- 2 red chili peppers
- 4 scallions
- 4 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup chicken stock
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Save this recipeInstructions
- 1
Cut chicken breast into 3/4-inch cubes. Slice chili peppers into rounds, removing seeds if you prefer less heat.
- 2
Heat oil in a large skillet or wok over high heat. Working in batches, cook chicken for 4-5 minutes per batch until golden. Set aside.
- 3
Add minced garlic and ginger. Cook for 30 seconds until fragrant.
- 4
Whisk together soy sauce, rice vinegar, sugar, cornstarch, and chicken stock.
- 5
Return chicken to skillet. Add sliced chili peppers and pour sauce over. Toss and cook for 2 minutes until sauce thickens.
- 6
Stir in peanuts and sliced scallions. Cook for 1 minute more. Serve over rice.
