Chinese
Kung Pao Chicken
Chicken, peanuts, and crisp vegetables in a savory Sichuan chile-bean sauce.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Peanuts, diced vegetables, doubanjiang, and optional dried chiles make a fast, full-flavored stir-fry.
Watch it come together
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- ½ cup unsalted peanuts
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon Sichuan spicy bean sauce (doubanjiang)
- 1 teaspoon sugar
- ½ cup chicken broth
- ½ cup diced bell peppers
- ½ cup diced zucchini
- ½ cup diced carrots
- ½ cup diced onion
- 2–3 dried red chile peppers (optional)
- Sliced green onions, for garnish
Method
- 1
Mix the soy sauce, rice vinegar, hoisin, doubanjiang, sugar, and chicken broth. Set aside.
- 2
Heat the oil in a wok over medium-high heat. Stir-fry the chicken until cooked through and lightly browned. Remove and set aside.
- 3
Add the garlic and ginger and stir-fry for one minute. Add the peppers, zucchini, carrots, and onion; cook until slightly tender.
- 4
Add the dried chiles, if using, and cook for one minute. Return the chicken and add the peanuts.
- 5
Pour in the sauce and stir until it thickens slightly and coats the chicken and vegetables. Garnish with green onions.
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