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If you love the Chinese dish featuring peanuts and dried chilli, then you are going to love this dish. This recipe comes from Sichuan province, China, where you will find many regional dishes featuring the famous Sichuan peppercorn.
Ingredients (serves 4)
Chicken Marinade
- 2 large chicken breasts or 4 thighs cut into 2 cm/.8" cubes
- 1 tablespoon tamari
- 1 tablespoon Shaoxing wine alternatively use dry sherry or dry white wine
- ½ teaspoon Naturally Sweet Stevia Blend
Stirfry Ingredients
- 1 tablespoon of sesame oil
- 12-20 large dried red chili cut into 1cm lengths with seeds removed use home grown or source from Asian stores
- 2-3 teaspoons Sichuan peppercorns source from Asian stores
- 4 teaspoons minced garlic
- 3 teaspoons minced ginger
- 1 red or green pepper deseeded and diced into 2 cm/.8" cubes optional
- 4 spring onions diced on the diagonal
- ½ cup unsalted roasted peanuts
Gong Bao Sauce Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon Tamari
- ½ teaspoon Naturally Sweet Stevia Blend
- ¼ teaspoon xanthan gum optional
Instructions
- Dice the chicken and marinade for in the chicken marinade for as long as possible.
- Heat a wok or a heavy frying pan over a high heat until hot, add the sesame oil and once hot, add the dried chili and Sichuan peppercorns, tossing with a spatula to impart flavor. Pan fry for just a few seconds.
- Add the chicken and toss for a few minutes until the chicken has browned slightly.
- Add the garlic and ginger, as well as the pepper/capsicum if using. Pan fry until cooked through.
- Fnally add the peanuts and spring onion to the pan and stir fry for a couple of minutes. If more oil is required, add a dash to the pan.
- Combine the Gong Bao Sauce ingredients in a small dish and whisk until smooth. Stir the sauce through the stir fry allowing it to heat for a couple of minutes and serve.
- Serve with Cauliflower Rice or Low Carb Cauliflower Fried Rice. Green beans or brocolli sauteed in garlic goes well with this dish.
Recipe Notes
Switch the dry chilli for approximately 2-4 teaspoons of red chilli. This will change the recipe totally though and it will not be an authentic dish.You aren’t meant to eat all of the chili and peppercorns although feel free to try if you wish to. They are used more to impart flavor the dish. If any lumps of xanthan gum remain in the sauce while mixing it with a whisk, use the back of a spoon to press the lumps into the side of the bowl to remove them.The red pepper/capsicum is optional although it does add a vegetable boost to the recipe. Feel free to omit if you want to.You can source the rice wine vinegar, Shaoxing wine, dried chili and Sichuan peppers from Asian specialty stores.
Nutritional Information
Serving: 1serve | Calories: 225kcal | Carbohydrates: 2.1g | Protein: 11.3g | Fat: 3.7g | Fiber: 1.3gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
