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Greatest plates · Main
Kung Pao Chicken with Peanuts
A fast, punchy Sichuan stir-fry of tender chicken thigh with roasted peanuts, smoky dried chilli and tingly Sichuan pepper in a glossy sweet-savoury sauce, served over steamed rice.
Serves 4Prep 20 minCook 15 minChicken
Containsgluten · peanut · soy
Protein 20%Carbs 36%Fat 44%
About 900 kcal a serve — 46 g protein, 81 g carbs, 44 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
marinateCombine the chicken with the light soy, Shaoxing wine and cornflour. Toss to coat and set aside for 15 minutes.
In the bowlMarinade →
15 min rest
Cook the rice
riceRinse the rice until the water runs clear, then add to a pot with 600 ml water. Bring to the boil, cover, reduce to low and cook 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff.
In the potRice →
12 min + rest
Mix the sauce
sauceStir together the light soy, dark soy, black vinegar, sugar, stock and cornflour until the sugar dissolves.
In the bowlSauce →
whisk smooth
Toast the peanuts
toastHeat 1 tablespoon of the peanut oil in a wok or large frying pan over medium heat. Add the peanuts and stir until golden, about 3 minutes. Scoop out and set aside.
In the wokPeanuts →
3 min medium
Sear the chicken
searAdd the remaining 2 tablespoons oil and turn the heat to high. Add the chicken in a single layer and fry, turning, until golden and cooked through, about 5 minutes. Push to one side.
In the wokChicken →
5 min high
Fry the aromatics
aromaticsAdd the dried chillies and Sichuan peppercorns to the hot oil and stir for 20 seconds until fragrant, then add the garlic and ginger and stir another 30 seconds.
In the wokAromatics →
under 1 min
Bring it together
finishPour in the sauce and toss everything to coat. Add the spring onions and peanuts and stir until the sauce turns glossy and thick, about 1 minute. Serve over the rice.
In the wokFinish →
1 min
Cook's noteShake most of the seeds out of the dried chillies for aroma without extreme heat. The Sichuan peppercorns give the signature numbing tingle — don't skip them.
Estimated per serve
900 kcal · 46 g protein · 81 g carbs · 44 g fatestimates, within ~10%
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