Chinese Kung Pao Chicken with Peanuts - Spicy & Quick
Looking for the ultimate taste experience straight from the pan? My Chinese Kung Pao Chicken with peanuts, Szechuan pepper, and chilies brings the aromatic depth of Szechuan cuisine right into your kitchen. As a little cat with a weakness for cooking, I especially love this dish because it is prepared in a single pan – a wok or a large skillet. The perfect balance of savory, slightly spicy, and nutty makes this Kung Pao Chicken a real highlight for any day. Fresh ingredients are a matter of honor for me, as that is the only way the aromas of the Szechuan pepper can fully unfold. Don't be intimidated by the number of ingredients; the preparation is child's play and doable in no time, even for cooking beginners. Grab your pan and let's conjure up this crispy-spicy comfort food together – it will make your taste buds dance!
Ingredients
Preparation
Cut the chicken breast fillet (200 g) into bite-sized cubes.
Roast the peanuts (30 g) in a pan without fat until golden brown and take them out.
Heat the sesame oil (15 ml) in the pan and stir-fry the Szechuan pepper (1 tsp) briefly until fragrant.
Add the minced garlic clove (1) and the dried chilies (3) and sauté briefly.
Add the chicken breast fillet (200 g) to the pan and sear until cooked through.
Deglaze everything with the soy sauce (30 ml) and rice vinegar (15 ml).
Add the sliced spring onion (2) and the roasted peanuts (30 g) and toss everything vigorously once. Enjoy meow-tastically!
Stars
Comments