Sichuan Gong Bao
Gong Bao is a classic, spicy dish originated in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the westernized version, also known as Kung Bao, it's signature spice is Sichuan peppercorn. Don't be surprised. This pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired heat.
- 1.25 lbs chicken breast or tenders
- 1 small red bell pepper
- 1 small zucchini
- 6 green onions
- 0.5 cup peanuts or cashews roasted
- 3 tbsp soy sauce
- 1 tbsp dry sherry or cooking wine
- 0.25 cup chicken broth or stock
- 3 tbsp vinegar
- 2-3 tbsp sugar
- corn- or potato starch
- salt & pepper
Gong Bao Culinary Spice Kit
- Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper
- cooked or steamed rice
- long noodles
Cut chicken into 0.5-inch cubes. In a CONTAINER, mix 2 tbsp soy sauce and 1 tbsp sherry.
Add chicken and mix well. Cover. Keep in the fridge overnight. Stir halfway.
In a CUP, mix 2 tbsp sugar, Gong Bao spices, 1 tbsp starch, 1 tbsp soy sauce, 3 tbsp vinegar, 0.25 cup broth, and 2 tsp oil.
Optionally, add sweetness and chili peppers to your taste. Set aside.
In a large PAN, heat 2 tbsp oil over high heat until right before smoking.
Mix chicken with 2 tbsp starch. Add it to the PAN and stir-fry until it's slightly brown.
Reduce heat to medium. Add vegetables. Fry until all ingredients are tender.
Stir the sauce well and add it to the PAN.
Stir and toss until the sauce thickens.
Lastly, stir in the nuts (optional).
- Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
- Substitute vegetables with bok choy, leek, bamboo shoots, or shredded root vegetables.
Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g