Total time · 35 min

Kung Pao Chicken with Peanuts

Name: Kung Pao Chicken with Peanuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Chicken thighs; 60 g Roasted peanuts; 6 pieces Dried chiles; 30 ml Soy sauce; 20 ml Chinese black vinegar; 15 g Fresh ginger; 10 g Sugar; 10 g Cornstarch; 2 g Sichuan peppercorns

Chicken, dried chiles, and peanuts are coated in a glossy soy-vinegar sauce.

Prep: 20 min
Cook: 15 min
Servings: 4

Indicative estimates

Energy per serving: ~178 kcal per serving partial estimate
Ingredient value: ~$9.70 partial estimate; 8 of 9 ingredients estimated

Ingredients

500 g Chicken thighs
60 g Roasted peanuts
6 pieces Dried chiles
30 ml Soy sauce
20 ml Chinese black vinegar
15 g Fresh ginger
10 g Sugar
10 g Cornstarch
2 g Sichuan peppercorns

Directions

10 min
Dice chicken and whisk soy, vinegar, sugar, and starch into a sauce.
18 min
Brown the diced chicken, stir-fry chiles and ginger, then return the chicken with the soy-vinegar sauce. Continue cooking until the internal temperature reaches at least 165 °F (74 °C).
7 min
Fold in peanuts and Sichuan pepper off the heat; serve with steamed rice.