Kung Pao Chicken – Chinese Takeout Dishes
This kung pao chicken is spicy, healthy, and packed full of delicious flavors!
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6 servings
- 1 cup dried chilies
- 3/4 cup raw peanuts
- 1 1/2 tbsp. coconut oil
- 1 lb. boneless skinless chicken breast (2 large breasts), diced in 1 inch chunks
Cut the chicken breast into 1 inch cubes.
Mix all marinade ingredients together and add chicken. Refrigerate for 30-45 minutes.
Toast the sichuan peppercorns over medium heat until they are fragrant. Remove and grind them with mortar and pestle.
Combine all sauce ingredients while chicken is marinating.
Heat a teaspoon of coconut oil in a skillet over medium high heat and add the dried chilies. Toast until they start to brown, being careful to not let them burn.
As the chilies start to brown, add the raw peanuts. Toss continuously, being careful not to burn the peanuts. Once browned, remove from heat and set aside.
Heat the coconut oil in a wok pan over high heat until almost smoking.
Add the marinated chicken breast, in at least 2 batches, and brown on all sides, about 5-7 minutes.
Once chicken is cooked through, add the sauce. Stir until sauce thickens, then add the chilies and peanuts, tossing until thoroughly coated with the kung pao sauce. Serve with white rice.
Calories: 269kcal | Carbohydrates: 7g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 749mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 23mg | Iron: 1.3mg