Stir-Fried Diced Chicken with Peanuts
Submitted by shorty5.0
Diced chicken and cabbage get a fast flash-fry, then tossed with crushed peanuts, fresh chilies, and fermented chili bean curd for a fiery, nutty stir-fry that rivals your favorite Kung Pao.
YIELD
2 servingsPREP
10 minCOOK
35 minREADY
45 minIf you love Kung Pao chicken but want something with a bit more funk and fire, this one’s calling your name.
Diced chicken breast and cabbage squares get a quick flash in hot oil until barely cooked through, then come back to the wok with chili nam yuey, a fermented bean curd chili paste that brings serious depth.
Crushed fried peanuts and minced fresh chilies pile on the heat and crunch.
The whole thing comes together fast once the prep is done, and it hits every note: salty, spicy, nutty, and savory all at once.
Kitchen Tips
- Use the flat of a cleaver to pat the chicken slices before dicing. This tenderizes the meat and helps it cook evenly in the hot oil.
- Crush the peanuts into granules, not powder. You want bits big enough to give each bite some crunch but small enough to cling to the chicken.
- Chili nam yuey can be found in Asian grocery stores. If you can’t find it, substitute a mix of fermented bean curd and chili garlic sauce.
- Work fast once the wok is hot. Everything cooks in seconds at high heat, and overcooking the chicken will make it rubbery.
Ingredients
Directions
Slice Chicken breast on a slant.
Pat with the flat side of the Chinese cleaver.
Dice. Rinse cabbage. Remove hard stems. Cut into ⅜ inch squares.
Remove skin from the fried peanuts.
Crush to small granules.
Rinse chilies.
Heat oil in a wok. Fry diced chicken and diced cabbage briefly.
Remove when the color of the chicken changes. Save 3 tablespoons oil in the wok.
Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage.
Mix well. Add the crushed peanuts, minced chilies and salt.
Stir fry well.
Remove and serve.
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