Chinese Gong Bao Chicken with Shiitake Mushrooms
This Chinese dish features tender chicken, shiitake mushrooms, and a flavorful sauce with a hint of spice.
Ingredients - Serves 4
- Salt - To taste
- Vegetable oil - 2 tablespoons
- Peanuts - 1/4 cup, roasted and chopped
- Green onions - 2, sliced
- Cornstarch - 1 tablespoon, dissolved in 2 tablespoons of water
- Sugar - 1 teaspoon
- Rice vinegar - 1 tablespoon
- Soy sauce - 2 tablespoons
- Sichuan peppercorns - 1 teaspoon, crushed
- Dried red chili peppers - 4, chopped
- Ginger - 1 tablespoon, minced
- Garlic - 3 cloves, minced
- Shiitake mushrooms - 8 ounces, sliced
- Chicken breast - 2, boneless and skinless, cut into bite-sized pieces
Let's Get Started
- In a small bowl, mix together the soy sauce, rice vinegar, and sugar. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the chicken and stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
- In the same wok, add the shiitake mushrooms, garlic, ginger, dried red chili peppers, and Sichuan peppercorns. Stir-fry for 2-3 minutes.
- Return the chicken to the wok and pour in the sauce mixture. Stir-fry for another 2 minutes.
- Add the dissolved cornstarch and cook until the sauce thickens.
- Remove from heat and garnish with sliced green onions and chopped peanuts.
- Serve hot with steamed rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 12g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
