Go Back
Fiery Wok-Tossed Sichuan Kung Pao Chicken Recipe with Roasted Peanuts and Macadamia Crunch

Fiery Wok-Tossed Sichuan Kung Pao Chicken with Roasted Peanuts, Macadamia Crunch & Finger Lime Garnish

A comforting and flavorful dish packed with spice and crunch, this Fiery Wok-Tossed Sichuan Kung Pao Chicken is quick and easy to prepare, perfect for busy weeknights or weekend feasts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Kung Pao Chicken
  • 1 lb chicken breast diced
  • 2 tbsp vegetable oil
  • 3 tbsp Sichuan peppercorns
  • 1 bell pepper diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp ginger minced
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1 tbsp sugar
  • 1/2 cup roasted peanuts
  • 1/2 cup macadamia nuts chopped
  • 2 tbsp cornstarch
  • 1/4 cup water
  • finger limes for garnish
  • green onions sliced, optional for garnish

Equipment

  • Wok
  • bowl

Method
 

  1. Step 1: In a bowl, combine the diced chicken with cornstarch and mix well. Set aside for a few minutes to let it marinate.
  2. Step 2: Heat the vegetable oil in a wok over high heat. Once hot, add the Sichuan peppercorns and dried red chilies, stirring until fragrant—this should take about 30 seconds.
  3. Step 3: Add the diced chicken to the wok and stir-fry until it’s cooked through, about 5-6 minutes.
  4. Step 4: Incorporate the bell pepper, onion, garlic, and ginger, continuing to stir-fry for an additional 2-3 minutes until the veggies are tender.
  5. Step 5: In a separate bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar. Pour this mixture into the wok and stir to combine everything.
  6. Step 6: Add the water and bring the mixture to a simmer, allowing the sauce to thicken slightly.
  7. Step 7: Stir in the roasted peanuts and chopped macadamia nuts, mixing well.
  8. Step 8: Serve hot, garnished with finger lime and sliced green onions if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to keep it moist.