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.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
790 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 teaspoons white sugar
1 tablespoon cornstarch
1 cup salted peanuts
4 cloves garlic, minced
1 red bell pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 green bell pepper, sliced
4 teaspoons soy sauce
2 tablespoons rice wine
¼ cup dark soy sauce
2 teaspoons sesame oil (Optional)
½ cup vegetable oil, divided
20 peeled and deveined large shrimp (21 to 30 per pound)
