Sichuan Gong Bao

SpiceBreeze

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.

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hands-on time 30 mins

Course Main Course

Cuisine Chinese, Sichuan

Servings

Calories 317 kcal

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