Hunan Kung Pao

4.6
(74)

This Hunan kung pao recipe with chicken, shrimp, bell peppers, dried chile peppers, and Sichuan peppercorns tastes similar to what you get from a famous food chain! Serve over thick noodles.

12
12
12
12
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
25 mins
Total Time:
1 hrs 15 mins
Servings:
4

Ingredients

  • 4 skinless, boneless chicken breast halves - cut into 1 inch cubes

  • 20 peeled and deveined large shrimp (21 to 30 per pound)

  • 4 teaspoons soy sauce

  • 4 teaspoons rice wine

  • 2 teaspoons sesame oil (Optional)

  • 1 tablespoon cornstarch

  • ½ cup vegetable oil, divided

  • 4 cloves garlic, minced

  • 16 dried red chile peppers, cut in half

  • 2 teaspoons Sichuan peppercorns (Optional)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • ¼ cup dark soy sauce

  • 2 tablespoons rice wine

  • 2 teaspoons white sugar

  • 1 cup salted peanuts

  • 4 green onions, cut into 3 inch lengths

  • 2 dashes sesame oil, or to taste (Optional)

Directions

  1. Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

  2. Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.

  3. Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.

  4. Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

Cook's Note:

Substitute cashews for the peanuts, if you prefer.

Nutrition Facts (per serving)

790 Calories
52g Fat
21g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 790
% Daily Value *
Total Fat 52g 67%
Saturated Fat 8g 40%
Cholesterol 228mg 76%
Sodium 1736mg 75%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 59g
Vitamin C 70mg 350%
Calcium 115mg 9%
Iron 5mg 29%
Potassium 969mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love