Spicy Peanut Chicken with Char — Kung Pao Chicken
Around 35% fewer calories and significantly lower fat, chicken breast replacing thigh and oil reduced throughout with the wok technique preserved for authentic char, with the classic Sichuan numbing heat, roasted peanuts, and sweet-sour sauce balance of the original.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g chicken breast into 2cm cubes. Marinate in 1 tsp soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornflour for 10 minutes. Mince 4 garlic cloves and 20g ginger. Cut 4 spring onions into 2cm lengths. Mix sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp coconut sugar, 1 tsp cornflour with 2 tbsp water.
Toast
Heat 1 tsp oil in a wok over highest heat until smoking, about 1 minute. Add 8 dried Sichuan chillies and 1 tsp Sichuan peppercorns; stir 20 seconds until fragrant and darkened.
Sear
Add marinated chicken to the wok; stir-fry 4 to 5 minutes without moving too often, until golden and cooked through. Internal temperature reaches 75°C.
Bloom
Add minced garlic and ginger; stir 30 seconds until aromatic and raw smell dissipates.
Build
Pour in prepared sauce; toss everything together and cook 1 minute until sauce thickens and coats the chicken glossily.
Finish
Add spring onions and 40g roasted peanuts; toss 30 seconds until combined and heated through.
Plate
Transfer to a serving bowl and serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.