gongbao chicken
This is quick and easy to make, and is delicious with steamed white rice and stir-fried bok choi. From Ken Hom.
prep time
10 Min
cook time
10 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1/2 pound chicken breasts, boneless and skinless
- 1 - dried red chili
- 1 1/2 tablespoons oil
- 1/4 cup raw, shelled peanuts
- SAUCE:
- 1 tablespoon chicken stock or water
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons dark soy sauce
- 2 teaspoons chili bean sauce
- 1 teaspoon sugar
- 1 teaspoon garlic, finely chopped
- 2 teaspoons scallions, finely chopped
- 1/2 teaspoon ginger root, finely chopped
- 1 teaspoon chinese white rice vinegar or cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
How To Make gongbao chicken
-
Step 1Cut 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.)
-
Step 2Add the chicken cubes and peanuts and stir-fry them for 1 minute. Remove the chicken, peanuts, and chili from the pan.
-
Step 3Put 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.
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