Kung Pao Chicken with Peanuts

Kung Pao Chicken with Peanuts

Make a favorite Chinese takeout dish at home! Our Kung Pao Chicken is tasty, spicy and filled with protein.

Ever since I was a kid in California, Asian cuisine was something to be shared, and whether I was eating at the Golden Dragon in Los Angeles, Lee’s in Texarkana, or Clifton’s King Wok, I have fond memories filled with laughter, friends and good food like egg rolls, fried rice and egg drop soup with fried noodles. But one of my favorite dishes has always been kung pao chicken with peanuts, a dish that is spicy and surprisingly simple to prepare. So make it at home for the people you love and serve it with steamed rice, celery salad and tea for a family-style meal that will become one of your family’s favorites. Oh, and don’t forget the fortune cookies!

PREP: 10 minutes + marinating time
COOK: 6 minutes

INGREDIENTS

  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons dry sherry or vermouth
  • 1 tablespoon rice vinegar or white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 1/2 tablespoons peanut oil or vegetable oil
  • 3/4 cup unsalted dry-roasted peanuts or cashews
  • 2 whole scallions, thinly sliced
  • 4 whole dried Chinese red peppers
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch

DIRECTIONS

  1. In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade. Cover and marinate for at least an hour to overnight in the refrigerator. Return chicken to room temperature prior to cooking.
  2. Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  3. Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

YIELDS: 2 to 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

3 Responses to Kung Pao Chicken with Peanuts

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