Hunan Kung Pao
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
- 1 tablespoon cornstarch ⓘ
- 1/2 cup vegetable oil, divided ⓘ
- 4 cloves garlic, minced
- 16 dried red chile peppers, cut in half
- 2 teaspoons Szechuan peppercorns (optional) ⓘ
- 1 red bell pepper, sliced ⓘ
- 1 green bell pepper, sliced ⓘ
- 1/4 cup dark soy sauce ⓘ
- 2 tablespoons rice wine ⓘ
- 2 teaspoons white sugar ⓘ
Instructions
- Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of 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.
- Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.
- Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).