Entree: China – Sichuan – 宫保鸡丁 ➤ Gōng bǎo jī dīng (Kung Pao chicken (spicy stir-fry with peanuts))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 1 lb (454 g) boneless skinless chicken breast, cut into 1/2-inch (1.3 cm) cubes
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable oil, divided
- 1/2 cup (70 g) roasted unsalted peanuts
- 4-6 dried red chilies, whole (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns, whole (optional)
- 3 scallions, white and green parts separated, sliced (white and greens kept apart)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) light soy sauce (for sauce)
- 1 tbsp (15 ml) dark soy sauce (for color)
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (12 g) sugar
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 1 tsp (5 ml) sesame oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Toss the chicken cubes with 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, and 1 tbsp (15 ml) cornstarch; let marinate 15 minutes.
2. Step 2: Whisk together 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) dark soy sauce, 1 tbsp (15 ml) black or rice vinegar, 1 tbsp (15 ml) sugar, 1/4 cup (60 ml) water or stock, and 1 tsp (5 ml) sesame oil; set sauce aside.
3. Step 3: Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over high heat until shimmering; add marinated chicken in a single layer and stir-fry until browned and nearly cooked through, about 3–4 minutes; remove and set aside.
4. Step 4: Add remaining 1 tbsp (15 ml) oil to the wok; add dried chilies and Sichuan peppercorns and stir until fragrant (be careful not to burn), about 30 seconds.
5. Step 5: Add minced garlic, minced ginger, and the white parts of the scallions; stir 20–30 seconds until aromatic.
6. Step 6: Return chicken to the wok, add the prepared sauce, and stir to coat; simmer until sauce thickens and chicken is cooked through, about 1–2 minutes.
7. Step 7: Stir in roasted peanuts and the green parts of the scallions; remove from heat and serve immediately with steamed rice.

1. Step 1: Toss the chicken cubes with 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch; let marinate 15 minutes.
2. Step 2: Whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp black or rice vinegar, 1 tbsp sugar, 1/4 cup water or stock, and 1 tsp sesame oil; set sauce aside.
3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering; add marinated chicken in a single layer and stir-fry until browned and nearly cooked through, about 3–4 minutes; remove and set aside.
4. Step 4: Add remaining 1 tbsp oil to the wok; add dried chilies and Sichuan peppercorns and stir until fragrant (be careful not to burn), about 30 seconds.
5. Step 5: Add minced garlic, minced ginger, and the white parts of the scallions; stir 20–30 seconds until aromatic.
6. Step 6: Return chicken to the wok, add the prepared sauce, and stir to coat; simmer until sauce thickens and chicken is cooked through, about 1–2 minutes.
7. Step 7: Stir in roasted peanuts and the green parts of the scallions; remove from heat and serve immediately with steamed rice.