Chicken Kung Pao



  • 1/2tsp Kosher Salt
  • 1/4tsp White Pepper
  • 1tsp Soy Sauce
  • 1tsp Rice Wine
  • 1/2tsp Sugar
  • 1/2tsp Sesame Oil
  • 1/2tsp Cornstarch


  • 3tbsp Soy Sauce
  • 1tbsp Rice Wine
  • 1tbsp White Vinegar
  • 2tbsp Chicken Stock
  • 1tbsp Sugar
  • 1tsp Sesame Oil
  • 2tsp Cornstarch

Stir Fry

  • 3tbsp Vegetable Oil

  • 1 Red Bell Pepper chopped

  • 1 Green Bell Pepper chopped

  • 2 Stalks Celery chopped

  • 1/2cup Roasted Peanuts

  • 1tsp Dried Chillies minced

  • 1/4tsp Red Pepper Flakes

  • 1 Scallion chopped and separated

  • 1 1/2lb Chicken cubed


  1. Mix marinade and chicken, chill for at least 20min.
  2. In a wok, heat half of the vegetable oil on medium-high until hot. Add chicken, cooking until almost done. Remove to a bowl and set aside.
  3. Add remaining vegetable oil to wok, stir in stir fry vegetables and cook through.
  4. Mix in peanuts and stir fry spices, including white bottoms of scallions.
  5. Add sauce and stir to coat. Return chicken to wok and combine, allowing to cook another 3-5min.
  6. Serve with rice.