Ingredients
- 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- carrots, bell peppers, celery or other vegetables of your choosing
- Marinade:
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
- Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon sugar
- Other:
- 8 small dried red chili peppers (stems removed)
- 2 cloves garlic
- 2 green onions
- 4 tablespoons Canola oil for stir-frying, or as needed
- 1 teaspoon Sichuan peppercorns or crushed red chili peppers if you can't find the Sichuan variety
- 1/2 cup peanuts, raw without skins (or unsalted roasted as a substitute)
- 1 tablespoon of peanut butter (secret ingredient)
Description
As You May Know, My Spouse Is Chinese And We Cook A Chinese Dinner Once A Week. So This Week I Thought I Would Highlight His Version Of The Kung Pao Chicken, Which Is My Favorite…
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