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.
Ingredients
Protein
- 1.25 lbs chicken breast or tenders
Fresh Produce
- 1 small red bell pepper
- 1 small zucchini
- 6 green onions
Packaged Goods/Staples
- 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
- oil
- salt & pepper
Gong Bao Culinary Spice Kit
- Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper
Suggested Sides
- cooked or steamed rice
- long noodles
Instructions
Marinade
- 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.
Sauce
- 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.
Prepare
- Cut vegetables into 0.5-inch pieces.
- Keep the chopped green part of the onions aside.
Fry
- 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).
Serve
- Serve with your preferred side and sprinkle with the green parts of the onions.
- Enjoy!
Notes
- Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
- Substitute vegetables with bok choy, leek, bamboo shoots, or shredded root vegetables.
Nutrition
Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g
Marceline Reid-Jaques
2022-12-14
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
2022-05-22
The best way to try new dishes!
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.
Protein
- 1.25 lbs chicken breast or tenders
Produce
- 1 small red bell pepper
- 1 small zucchini
- 6 green onions
Packaged Goods/Staples
- 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
- oil
- salt & pepper
Gong Bao Culinary Spice Kit
- Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper
Suggested Sides
- cooked or steamed rice
- long noodles
Marinade
- 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.
Sauce
- 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.
Prepare
- Cut vegetables into 0.5-inch pieces.
- Keep the chopped green part of the onions aside.
Fry
- 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).
Serve
- Serve with your preferred side and sprinkle with the green parts of the onions.
- Enjoy!
- Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
- Substitute vegetables with bok choy, leek, bamboo shoots, or shredded root vegetables.
