Chicken Chunks With Peanuts In Spicy Sauce (Kung Pao

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Servings: 6 Difficulty: Intermediate
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A fiery, savory stir-fry featuring tender chicken and crunchy peanuts in a rich chili sauce
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This classic Kung Pao chicken delivers a perfect balance of spicy, sweet, and tangy flavors. Tender chunks of chicken breast are wok-tossed until golden, then coated in a glossy sauce made from soy, vinegar, and chili paste. The dish is finished with toasted peanuts for a satisfying crunch that contrasts beautifully with the juicy meat. It&# 226;€™s a vibrant, restaurant-quality meal that comes together quickly, making it ideal for busy weeknight dinners or impressive gatherings. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce.

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Chicken Chunks With Peanuts In Spicy Sauce (Kung Pao

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 7540.2

Description

This classic Kung Pao chicken delivers a perfect balance of spicy, sweet, and tangy flavors. Tender chunks of chicken breast are wok-tossed until golden, then coated in a glossy sauce made from soy, vinegar, and chili paste. The dish is finished with toasted peanuts for a satisfying crunch that contrasts beautifully with the juicy meat. It&# 226;€™s a vibrant, restaurant-quality meal that comes together quickly, making it ideal for busy weeknight dinners or impressive gatherings. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce.

Ingredients

Directions

  1. Cut the chicken breasts into 1-inch bite-sized chunks.
  2. In a small bowl, whisk together chicken stock, sesame oil, Chinese red vinegar, dark soy sauce, chili paste with garlic, dry sherry, and sugar to create the sauce base.
  3. Mince the garlic and ginger, and slice the green onions into 1-inch sections.
  4. Heat a wok or large skillet over high heat and add a splash of peanut oil.
  5. Stir-fry the chicken chunks until they are golden brown and cooked through, then remove from the pan.
  6. Add the minced garlic and ginger to the hot wok and stir-fry for 30 seconds until fragrant.
  7. Return the chicken to the wok and pour in the prepared sauce mixture.
  8. Toss everything together until the sauce thickens and coats the chicken evenly.
  9. Stir in the green onions and raw peanuts, tossing briefly to heat through.
  10. Serve immediately over steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 7540.2kcal
% Daily Value *
Total Fat 789.6g1215%
Saturated Fat 139.8g699%
Cholesterol 255.0mg85%
Sodium 243.6mg11%
Total Carbohydrate 19.2g7%
Dietary Fiber 10.2g41%
Sugars 5.6g
Protein 124.0g248%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kung pao, chicken, peanuts, spicy, chinese, stir fry, chili sauce, soy sauce, ginger, garlic, green onions, dinner, quick meal, wok, sesame oil, vinegar, chicken breast, asian cuisine, rice, takeout
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