Entrée: China – 宫保鸡丁 ▶ Gong Bao Ji Ding (Spicy Diced Chicken with Peanuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
6 dried red chilies
1 / 2 cup (70 g) unsalted peanuts
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp (15 g) ginger, minced
3 green onions, sliced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp (4 g) sugar
1 tbsp (8 g) cornstarch
1 / 4 cup (60 ml) water
2 tbsp (30 ml) vegetable oil
1 tsp (2 g) Sichuan peppercorns (optional)
Salt to taste

Instructions

1. **Prepare the Marinade:** In a bowl, mix soy sauce, cornstarch, and a little water. Add the chicken pieces to the bowl and coat them well. Let them marinate for at least 15 minutes to soak up the flavors.

2. **Prepare the Sauce:** In a separate bowl, combine more soy sauce, rice vinegar, sugar, and a bit of water. Stir well to dissolve the sugar and set aside.

3. **Cook the Chicken:** Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until they are cooked through. Remove the chicken from the pan and set aside.

4. **Cook the Aromatics:** In the same pan, add a little more oil if needed, then add the dried red chilies and Sichuan peppercorns. Stir-fry for a few seconds until fragrant. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for another minute.

5. **Combine Ingredients:** Add the bell pepper and peanuts to the pan and stir-fry for a minute. Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly.

6. **Finish the Dish:** Allow the mixture to cook for an additional 1-2 minutes, letting the sauce thicken slightly. Adjust the seasoning with salt if necessary.

7. **Serve:** Garnish with the sliced green parts of the green onions and serve hot with steamed rice.

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