Kung Pao Chicken classic Sichuan kung pao chicken with chicken, peanuts, dried red chilies, and vegetables

Ingredients

• 1.5 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
• 1 cup roasted unsalted peanuts
• 8-10 dried red chilies, seeds removed
• 1 red bell pepper, cut into 3/4-inch squares
• 1 green bell pepper, cut into 3/4-inch squares
• 4 green onions, cut into 1-inch pieces
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil for cooking
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. In a small bowl, combine soy sauce, rice vinegar, sugar, and sesame oil. Set sauce aside.
2. Toss chicken cubes with cornstarch, salt, and white pepper until evenly coated.
3. Heat 1.5 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering.
4. Working in batches, cook chicken for 4-5 minutes until golden and cooked through. Remove and set aside.
5. Add remaining 1.5 tablespoons oil to the wok and heat over medium-high heat.
6. Add dried chilies and stir-fry for 1-2 minutes until fragrant. Be careful not to burn.
7. Add minced garlic and ginger, stir-fry for 30 seconds until aromatic.
8. Add bell peppers and stir-fry for 2-3 minutes until tender-crisp.
9. Return cooked chicken to the wok and add peanuts, mixing well.
10. Pour in prepared sauce and stir everything together for 1-2 minutes until sauce thickens slightly.
11. Add green onions and toss to combine. Taste and adjust seasoning as needed.
12. Transfer to a serving plate and serve immediately over steamed white rice.

Notes

• Use a wok or large skillet for even heat distribution and easy tossing.
• Remove seeds from dried chilies if you prefer less heat; leave them in for more spice.
• Cut chicken into uniform sizes so pieces cook evenly.
• Have all ingredients prepped and measured before cooking; stir-frying happens quickly.
• Do not overcrowd the wok when cooking chicken; cook in batches to maintain high heat.
• Roasted peanuts work best; raw peanuts will not have the right texture or flavor.
• Leftover kung pao chicken can be refrigerated for up to 3 days in an airtight container.
• For a spicier dish, increase the number of dried chilies or add chili flakes to the sauce.