Kung Pao Chicken

Four servings

Preparation time: 15 minutes

Cooking time: 6 minutes


  • cup raw peanuts
  • 2 cups boneless chicken (about 2 cups cut into 1 - inch cubes)
  • 1 tablespoon each: soy sauce, cornstarch
  • 6 whole dried red chili peppers (use fewer peppers to tone down this otherwise spicy dish)
  • 3 green onions, cut into -inch slices (green part only)
  • 1 clove garlic, finely mined
  • 1 teaspoon finely minced ginger
  • cup peanut oil

    Seasoning sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon Oriental sesame oil


    1. While readying the other ingredients, roast nuts in a 400-degree oven for 15 minutes, or until golden.

    2. In a small bowl, combine chicken with soy sauce and cornstarch; mix well and set aside.

    3. Wipe chili peppers with dampened towel, remove tips and set on plate. Place green onions, garlic and ginger on separate plate near cooking area; place roasted peanuts alongside other ingredients.

    4. Combine soy sauce, sherry, sugar, vinegar and sesame oil and stir to form seasoning sauce.

    5. Heat wok and add peanut oil. When hot, stir-fry red peppers until they turn dark red; add chicken and continue to stir-fry over high heat for 3 minutes, or until chicken turns opaque. Remove chicken with slotted spoon, leaving excess oil in pan.

    6. Add green onions, ginger and garlic; stir-fry for 1 minute. Return chicken, add seasoning sauce and stir-fry for 1 minutes to combine flavors.

    7. Add peanuts, stir, and serve immediately over white rice.

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