Hunan Kung Pao


  • 4skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 20peeled 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
  • 16dried red chile peppers, cut in half
  • 2 teaspoons Szechuan peppercorns(Optional)
  • 1red bell pepper, sliced
  • 1green bell pepper, sliced
  • ¼ cup dark soy sauce
  • 2 tablespoons rice wine
  • 2 teaspoons white sugar
  • 1 cup salted peanuts
  • 4green onions, cut into 3 inch lengths
  • 2 dashes sesame oil, or to taste(Optional)
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Cook's Note:

    Substitute cashews for the peanuts, if you prefer.

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