Szechuan Kung Pao Chicken with Peanuts

Name: Szechuan Kung Pao Chicken with Peanuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 lbs Boneless, skinless chicken thighs; 1 tbsp Cornstarch; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 tbsp Shaoxing wine; 10 pieces Dried chilies; 1 tsp Szechuan peppercorns; 3 cloves Garlic; 1 tbsp Ginger; 3 pieces Green onions; 1 whole Bell pepper (diced); 0.5 cup Peanuts (roasted, unsalted); 0.5 cup Chicken broth; 2 tbsp Black vinegar; 2 tbsp Sugar

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Rachel Taylor

Time

45 minutes

Servings

Calories

385

A classic Szechuan dish featuring tender chicken stir-fried with roasted peanuts, vegetables, and a tantalizing sweet, sour, and spicy sauce. Best served with steamed rice.

385

cal

38.8g

protein

17.6g

carbs

17.6g

fat

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.5 lbs	203	33g	0g	7g
Cornstarch	1 tbsp	8	0g	2g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Sesame oil	1 tsp	10	0g	0g	1g
Shaoxing wine	1 tbsp	5	0g	0g	0g
Dried chilies	10 pieces	8	0g	2g	0g
Szechuan peppercorns	1 tsp	3	0g	1g	0g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 tbsp	2	0g	0g	0g
Green onions	3 pieces	0	0g	0g	0g
Bell pepper (diced)	1 whole	8	0g	2g	0g
Peanuts (roasted, unsalted)	0.5 cup	107	4g	4g	9g
Chicken broth	0.5 cup	2	0g	0g	0g
Black vinegar	2 tbsp	1	0g	0g	0g
Sugar	2 tbsp	23	0g	6g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.5 lbs	203	33g	0g	7g
Cornstarch	1 tbsp	8	0g	2g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Sesame oil	1 tsp	10	0g	0g	1g
Shaoxing wine	1 tbsp	5	0g	0g	0g
Dried chilies	10 pieces	8	0g	2g	0g
Szechuan peppercorns	1 tsp	3	0g	1g	0g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 tbsp	2	0g	0g	0g
Green onions	3 pieces	0	0g	0g	0g
Bell pepper (diced)	1 whole	8	0g	2g	0g
Peanuts (roasted, unsalted)	0.5 cup	107	4g	4g	9g
Chicken broth	0.5 cup	2	0g	0g	0g
Black vinegar	2 tbsp	1	0g	0g	0g
Sugar	2 tbsp	23	0g	6g	0g

Directions

Step 1
Cut chicken into 1-inch pieces. Marinate with cornstarch, soy sauce, sesame oil, and Shaoxing wine for 15 minutes.
Step 2
In a small bowl, whisk together chicken broth, remaining soy sauce, black vinegar, and sugar for the sauce.
Step 3
Heat 2 tbsp oil in a wok over high heat. Stir-fry marinated chicken until browned and cooked through. Remove from wok.
Step 4
Add a little more oil if needed. Add dried chilies and Szechuan peppercorns, stir-fry for 30 seconds until fragrant.
Step 5
Add minced garlic, ginger, and diced bell pepper. Stir-fry for 2-3 minutes until slightly tender.
Step 6
Return chicken to the wok. Pour in the prepared sauce and cook, stirring, until the sauce thickens.
Step 7
Stir in roasted peanuts and sliced green onions. Serve immediately with rice.

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