Gang Bao Chicken

Experience the bold, fiery flavors of Gang Bao Chicken, a classic Sichuan dish that's a harmonious blend of savory, spicy, and slightly tangy notes. This recipe showcases tender, marinated chicken stir-fried to perfection with aromatic garlic, ginger, and dried chili peppers, ensuring layers of complex flavor in every bite. The dish is elevated by crunchy roasted peanuts, a signature addition that adds texture and richness, while a glossy, umami-packed sauce made with soy sauce, black vinegar, and a hint of sugar ties everything together. With a quick 15-minute prep time, this vibrant stir-fry is an easy yet impressive way to bring authentic Chinese cuisine to your table. Perfect for a weeknight dinner or a homemade Chinese feast, serve Gang Bao Chicken with steamed rice for the ultimate comfort meal.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 g Chicken breast or thigh (boneless, skinless, diced)
• 2 tbsp Soy sauce (for marinade)
• 1 tbsp Shaoxing wine
• 2 tsp Cornstarch
• 8 pieces Dried red chili peppers
• 60 g Peanuts (roasted, unsalted)
• 3 tbsp Vegetable oil
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 2 stalks Spring onions (green parts, sliced into 1-inch pieces)
• 1 tbsp Soy sauce (for sauce)
• 1 tsp Dark soy sauce
• 1 tbsp Black vinegar
• 1 tsp Sugar
• 2 tbsp Water
• 1 tsp Cornstarch (for sauce)

Directions

Step 1

In a small bowl, mix the diced chicken with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Let it marinate for at least 10 minutes.

Step 2

In another bowl, prepare the sauce by combining 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sugar, 2 tablespoons of water, and 1 teaspoon of cornstarch. Stir well and set aside.

Step 3

Cut the dried red chili peppers into 2-3 pieces each if desired (leave whole for less spicy flavor). Shake out the seeds to reduce heat if preferred.

Step 4

Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. When hot, add the dried chili peppers and stir-fry until they darken slightly, about 30 seconds.

Step 5

Add the garlic and ginger, stir-frying for 10-15 seconds until aromatic.

Step 6

Increase the heat to high and add the marinated chicken. Stir-fry for 4-5 minutes until the chicken is cooked through and no longer pink.

Step 7

Push the chicken to one side of the wok. Add 1 tablespoon of oil if necessary, and then add the roasted peanuts. Stir-fry for 1-2 minutes until the peanuts are fragrant.

Step 8

Give the sauce a quick stir and pour it into the wok. Mix everything together and toss to coat the chicken and peanuts evenly with the sauce.

Step 9

Add the spring onion pieces and stir-fry for another 30 seconds. Remove from heat and serve hot.

Nutrition Facts

Serving size	787.1 grams (787.1g)

Amount per serving	% Daily Value*
Calories	1691

Total Fat 88.20g	113%
Saturated Fat 15.10g	76%
Polyunsaturated Fat 25.20g
Cholesterol 425mg	142%
Sodium 3520mg	153%
Total Carbohydrate 47.30g	17%
Dietary Fiber 9.60g	34%
Total Sugars 8.80g
Protein 178.10g	356%

Vitamin D 25IU	125%
Calcium 161mg	12%
Iron 9mg	52%
Potassium 2282mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 42.0%

Carbs: 11.2%