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Chinese Meat Recipe - Kung Pao Chicken

Basic Ingredients:

  • ½ lb. chicken breast, cut in ½ in. cubes
  • 2 tablespoons chicken stock
  • ½ cup roasted peanuts, unshelled
  • ½ sweet red pepper or green bell pepper, cut in ½ x ½ in. pieces
  • 2 teaspoon olive oil

Seasoning Ingredients:

  • 4 dried red peppers, cut in smaller pieces
  • 1 teaspoon Szechuan peppercorn, freshly ground
  • 2 cloves garlic, minced (optional)
  • ½ cup green onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon cooking wine
  • ½ tablespoon wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • ½ teaspoon sesame oil


  1. Mix chicken with ½ tablespoon soy sauce, ½ tablespoon cornstarch.
  2. In a bowl, mix ½ teaspoon salt, ½ tablespoon soy sauce, sugar, vinegar, cooking wine, 2 tablespoons chicken stock, ½ tablespoon cornstarch as sauce.
  3. Heat 1 teaspoon olive oil in a non-stick pan, stir-fry the chicken for 1 minute. Remove chicken from the pan. Add another teaspoon olive oil to the pan, stir in Szechuan peppercorn, red pepper for a 10 seconds to release flavor, then add chicken, bell pepper, garlic, ginger to stir-fry for another minute until chicken is fully cooked.
  4. Add the sauce mixture to the pan and mix well until the sauce is thickening. Add peanuts, green onion, sesame oil. Remove and serve.

Timing: 15 minutes to prepare the ingredients, 5 minutes to cook.

Taste: Strong flavor, tasty.


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