Stir-Fry Kung Pao Chicken (Gong Bao Ji Ding)

 

We love Szechuan food and this one is a favorite. Of course, it’s better at the Three Peppers Restaurant in Taichung, but in case you can’t make it there for dinner, here is a great substitute. Enjoy!

 

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2 Tablespoons olive oil

3 large chicken breasts, cut into small cubes

12 dried, hot red chilies or 1 Tablespoon dried red pepper flakes (this will be fairly hot, adjust to taste)

5 green onions or 2 leeks, white part only, thickly sliced

4 Tablespoons diced ginger

5 Tablespoons soy sauce

2 Tablespoons Chinese fragrant black vinegar (chiangang – available at Asian stores)

½ cup chicken broth

1 Tablespoon sugar

2 teaspoons cornstarch

1 cup unsalted roasted peanuts

 

 

In a small bowl or cup, stir together 3 Tablespoons of soy sauce with vinegar, broth, sugar, ginger and cornstarch. Set aside.

 

In a separate bowl, combine cubed chicken with remaining soy sauce (2 T.) Toss until the meat is completely covered. 

 

Heat oil in a skillet. Stir-fry chicken until slightly browned. Add peppers and onions. Continue to fry until chicken is throughly cooked. Add broth mixture and boil together for several more minutes. Add peanuts and stir for another minute.

 

Serve over rice. 

 

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