Gongbao Chicken

Lynette !

By
@breezermom

This is quick and easy to make, and is delicious with steamed white rice and stir-fried bok choi. From Ken Hom.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

1/2 lb
chicken breasts, boneless and skinless
1
dried red chili
1 1/2 Tbsp
oil
1/4 c
raw, shelled peanuts

SAUCE:

1 Tbsp
chicken stock or water
1 Tbsp
rice wine or dry sherry
2 tsp
dark soy sauce
2 tsp
chili bean sauce
1 tsp
sugar
1 tsp
garlic, finely chopped
2 tsp
scallions, finely chopped
1/2 tsp
ginger root, finely chopped
1 tsp
chinese white rice vinegar or cider vinegar
1/2 tsp
salt
1 tsp
sesame oil

Directions Step-By-Step

1
Cut the chicken into 1-inch cubes. Split the dried chili in half lengthwise. Heat the oil in a wok or large skillet, and add the chili. (You may remove it when it turns black or leave it in.)
2
Add the chicken cubes and peanuts and stir-fry them for 1 minute. Remove the chicken, peanuts, and chili from the pan.
3
Put all the sauce ingredients, except the sesame oil, into the pan. Bring the sauce to a boil, and then turn the heat down. Return the chicken and peanuts to the pan and cook for about 2 minutes in the sauce. Add the sesame oil and serve immediately.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy