Teresa's Recipes
Gong Bao Chicken
Gong Bao Chicken, also known as Kung Pao Chicken, is a beloved dish hailing from Sichuan province in China. Renowned for its perfect harmony of flavors, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables, all enveloped in a spicy and tangy sauce. Originally named after a governor's title in the Qing Dynasty, 'Gong Bao' translates to 'Palace Guardian,' reflecting its historical roots and royal association. This dish tantalizes the taste buds with its sweet, sour, and spicy notes, making it a favorite in Chinese cuisine and beyond.
Ingredients
- 1 pound, diced into bite-sized cubes Chicken breast
- 2 tablespoons Vegetable oil
- 5-6, adjust to taste Dried red chilies
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 1 cup, diced (any color) Bell peppers
- 3, sliced (white and green parts separated) Scallions
- 1/2 cup, roasted and unsalted Peanuts
- 1/4 cup Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 1 tablespoon Cornstarch
- 2 tablespoons (for cornstarch slurry) Water
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a small bowl, mix together the soy sauce, rice vinegar, sugar, and cornstarch with water to create a slurry. Set aside for later use.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering.
- Add the dried red chilies to the hot oil and stir-fry for a few seconds until they become fragrant and slightly darkened.
- Stir in the minced garlic and ginger, cooking for about 30 seconds until aromatic.
- Add the diced chicken cubes to the wok, stir-frying until they are cooked through and lightly browned, approximately 5-6 minutes.
- Next, add the diced bell peppers and the white parts of the scallions, stir-frying for 2-3 minutes until the peppers are tender yet still crisp.
- Pour the prepared sauce mixture into the wok, stirring well to coat the chicken and vegetables evenly.
- Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
- Season with salt and pepper to taste, adjusting as needed.
- Garnish with the green parts of the sliced scallions before serving.
- Serve hot alongside steamed rice for a complete meal.
Tips
- For an extra kick, you can add Sichuan peppercorns to the stir-fry.
- Feel free to substitute chicken with tofu for a vegetarian version.
- If you prefer a thicker sauce, increase the amount of cornstarch in the slurry.