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Sichuan Kung Pao Chicken

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Sichuan Kung Pao Chicken

We use our Sichuan Chili Garlic Dan Dan Sauce to create this "better than take-out" version of Kung Pao Chicken.   It's full of flavor and spice and although our Dan Dan Sauce is fairly spicy, it's not overpowering because all the veggies and chicken stock added to the dish mellows it all out.  This dish is one of our favorites when we don't want to order out but still crave Chinese food.

Sichuan Kung Pao Chicken


1.5lb Boneless Trimmed Chicken Thighs (cut into strips)
1/4 cup Wozz! Sichuan Chili Garlic Dan Dan Sauce
Pinch of Salt

Season chicken first with salt allow to sit for 5 minutes.  Add the Wozz Dan Dan Sauce, mix evenly and allow to marinade 1 to 4 hours.

6 oz / 170g Carrot (medium dice) (about 2 medium sized carrot)
4 oz / 100g Red Pepper medium dice (about half a pepper)
4 oz / 100g Green Pepper medium dice (about half a pepper)
6 Spring onions cut into 1 inch lengths
1/3 cup Roasted Peanuts
1 cup Chicken Broth/Stock
1 tsp Corn Flour
4-5 Dried Chilis
1 TBS Sesame Seed Oil


 On stovetop heat a wide thick bottom pan on medium high heat.

Add sesame seed oil to coat the pan. Brown off chicken in small batches, setting cooked chicken aside in a clean heat proof container.

Add carrots to pan and cook for 2-3 minutes.

Add peppers and spring onions (reserve the green tops until the end) and peanuts

Return cooked chicken to the vegetable mix along with dried chili and green onion tops.

Deglaze the pan with chicken stock/cornflower. Bring to a simmer.  Serve with rice if desired. 

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