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Easy Kung Pao Chicken
Sichuan kung pao chicken — dried chilies fried in oil until fragrant before anything else goes back in, peanuts tossed through right at the end for crunch.
Ingredients
Instructions
Stir-fry the chicken over high heat just until sealed on the outside, then set it aside so it does not overcook while the chillies fry.
Fry the dried chillies briefly in the same oil until fragrant, which is what infuses the whole dish with that distinctive Sichuan heat.
Return the chicken to the pan with the sauce and peanuts.
Toss until everything is glossy and evenly coated.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
