Kung Bao Chicken

30 4 servings, 1 cup (250 mL) each
Recipe By
(0) 0 Reviews
Prep Time
Total Time

4 servings, 1 cup (250 mL) each

This quick stir-fry is a specialty of China's Sichuan Province.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Mix 1 Tbsp. soy sauce and wine. Add to chicken in medium bowl; mix lightly. Add corn starch; toss to evenly coat. Let stand 10 min. Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
  • Heat oil in wok on high heat. Add chicken; stir-fry 3 min. or until no longer pink. Add nuts; cook 1 min. or until chicken is done. Remove from heat.
  • Add peanut butter mixture; mix well. Transfer to platter; top with onions.

Serving Suggestion

Serve with steamed rice.

Food Facts

Not true peppercorns, Sichuan peppercorns are instead a spice with a unique mild flavour and light lemon aroma. When eaten, they leave a tingly numbness in the mouth. Look for Sichuan peppercorns in Chinese grocery stores.


  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
Calories 310
% Daily Value
Total fat 16g
Saturated fat 3g
Cholesterol 65mg
Sodium 470mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 5g
Protein 31g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review