KUNG PAO CHICKEN STIR-FRY WITH PEPPERS AND PEANUTS (BONELESS)
I’VE COOKED KUNG PAO CHICKEN FOR YEARS, but experiencing it firsthand in China with my husband Richard in January 2020 completely changed how I see—and season—the dish. Originating from Sichuan Province, it’s famous for its bold balance of sweet, spicy, and numbing heat from chili peppers and Sichuan peppercorns. Learning that it was named after Ding Baozhen, a Qing Dynasty governor known as Gong Bao, or “Palace Guardian,” added even more depth to its story. Tasting it in its homeland inspired me to add new layers of flavor and authenticity to my own recipe—proof that travel truly spices up your cooking.
INGREDIENTS
4 boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons cornstarch
2 tablespoons vegetable oil
4 scallions, chopped finely (use both green and white parts)
1 or 2 teaspoons crushed red pepper flakes (depends on your spice tolerance)
4 garlic cloves, minced
1 tablespoon fresh ginger, minced (or 1.5 teaspoons dried)
1 cup roasted unsalted peanuts
1 red bell pepper, chopped
1 green bell pepper, chopped
8 ounces snow peas
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Make wine vinegar mixture: Mix together rice vinegar, soy sauce, and sugar. Set aside.
Prepare chicken: After cutting chicken into bite-sized cubes, carefully wash cutting board and all utensils in hot, soapy water. Coat chicken with cornstarch.
Cook chicken: Heat oil in a large skillet or wok. Add chicken and stir-fry for about 6 minutes until all sides are nicely browned and inside is completely cooked. You may want to cut into a few larger pieces to be sure chicken is cooked. Remove chicken from pan and place on a plate.
Cook vegetables: Return wok to stove and add onion, garlic, red pepper flakes, all vegetables, and ginger. Stir-fry for about 1 minute, stirring constantly. Add wine vinegar mixture, then add chicken. Mix in peanuts and serve over Ancient Foods (pages 281–303) or Rice (pages 305–322).
Serve: Sprinkle with green onions and serve hot.
HOSTING HACK: Serve this stir-fry straight from the wok or in a wide bowl over short-grain white rice, letting the glossy sauce drip down as you top it with toasted peanuts, scallions, and thin chili slices for color and crunch. For gatherings, present it family-style on a large platter with bowls of extra peanuts, chili flakes, and lime wedges so guests can customize their heat. Or go bold with bite-sized lettuce cups or mini bowls, perfect for cocktail parties and casual entertaining.
Table Talk: Did you know that there are approximately 3,000 to 4,000 different varieties of chili peppers grown around the world today? I’ve simplified this recipe—just use dried red pepper flakes found at most grocery stores.
LEFTOVER LOVE: Turn leftovers into fried rice, noodle bowls, or lettuce wraps, adding a splash of soy or sesame oil for extra flavor. You can also stuff them into roasted bell peppers or fold them into an omelet or frittata for a bold, protein-packed twist.
PREP TIP: Don’t walk away. Stir-frying moves quickly so have everything ready and in separate bowls before you start.
MAKE AHEAD TIP: Cut up all vegetables and pre-measure everything in advance.
FREEZING SUGGESTION: Freezes very well for up to 1 month. Always label airtight container with dish name, date made, and use-by date so you don’t get “Surprise Stew”.