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Stir-Fried Kung Pao Chicken with Chili Peppers

User Rating 4.5 Star Rating (15 Reviews)

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Kung Pao Chicken and its ingredients
BJI/Blue Jean Images/Getty Images
In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4

Ingredients:

  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each
  • Marinade:
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • Other:
  • 8 small dried red chili peppers
  • 2 cloves garlic
  • 2 green onions (spring onions, scallions)
  • 4 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon Szechuan peppercorn, optional
  • 1/2 cup peanuts or cashews
  • a few drops sesame oil, optional

Preparation:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
User Reviews

Reviews for this section have been closed.

 5 out of 5
mmmm tasty, Member aspergerdude

cooked this for my father and extremely fussy younger brother, and my brother wolfed it down. Was a little spicy for my dad, so I will probably tune it down a bit when cooking for others. I loved it though. Used dry sherry, and replaced the 8 dry chillies with 4 teaspoons of dry crushed chilli (will use 2 when cooking in future as my wife doesn't like lots of spice either) but the taste was actually divine. I was pleasantly pleased with myself.

66 out of 68 people found this helpful.

See all 15 reviews

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