Mediterranean Golden Kung Pao Chicken With Roasted Peanuts And Fiery Chilies
This dish brings together the rich, caramelized flavor of Kung Pao chicken with a lighter Mediterranean feel. The chicken is marinated so it stays tender, the sauce is glossy and savory, and the vegetables add fresh sweetness. Roasted peanuts and dried chilies give it crunch and heat. It’s fast enough for weeknights and flavorful enough for a special dinner.
Time
Prep: 15 minutes
Marinate: 10 minutes
Cook: 10–12 minutes
Total: 35–40 minutes
Ingredients
Chicken & Marinade
500 g chicken breast or thighs, cut into bite-sized cubes
2 tbsp soy sauce
1–2 tsp Shaoxing wine or dry sherry
1–2 tsp cornstarch
Sauce
1.5 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp Chinese black vinegar
2 tbsp water
1 tsp cornstarch
Stir-Fry
2 tbsp vegetable oil
6–8 dried red chilies
1/3–1/2 cup roasted unsalted peanuts
7 g fresh ginger, minced
7 g garlic (about 1 large clove), minced
70 g red bell pepper, chopped
70 g green bell pepper, chopped
2 scallions, minced for garnish
Instructions
Marinate the Chicken
Add the chicken, soy sauce, Shaoxing wine and cornstarch to a bowl.
Mix until the chicken is coated.
Let it rest for 10 minutes.
Mix the Sauce
Combine soy sauce, dark soy sauce, sugar, black vinegar, water and cornstarch in a small bowl.
Stir until smooth and set aside.
Stir-Fry
Heat the oil in a wok or large pan over medium-high heat.
Add the dried chilies and fry for 10–15 seconds until fragrant.
Add the chicken and sear until golden and nearly cooked.
Add ginger and garlic. Stir for 30 seconds.
Add the red and green bell peppers. Stir 1–2 minutes.
Pour in the sauce and toss until everything is coated.
Add roasted peanuts and stir until the sauce thickens slightly.
Turn off the heat and finish with scallions.
Serve
Serve hot with steamed rice, quinoa or Mediterranean-style couscous.
Tips
Cut the chicken evenly so it cooks at the same speed.
Don’t skip cornstarch in the marinade; it protects the chicken from drying out.
Toast dried chilies lightly. Burning them makes the dish bitter.
If you want less heat, keep the chilies whole. For more heat, break them.
Stir the sauce once more before adding it because cornstarch settles.
If the sauce gets too thick, add a splash of water.
Add bell peppers at the end to keep them crisp.
A small drizzle of olive oil after cooking gives a Mediterranean finish.
For extra depth, add a pinch of smoked paprika.
Serve immediately; the peanuts stay crunchiest when fresh.
Variations
Mediterranean Herb Twist: Add dried oregano or thyme with the peppers.
Cashew Version: Replace peanuts with roasted cashews.
Spicy Mediterranean: Add harissa instead of some dried chilies.
Low-Sodium: Use low-sodium soy sauce and skip dark soy sauce.
Sweet & Spicy: Add a splash of honey.
Vegetable-Loaded: Add zucchini, mushrooms or snap peas.
Vegan: Replace chicken with tofu or chickpea “nuggets.”
Citrus Finish: Add lemon zest at the end.
Nut-Free: Use toasted pumpkin seeds.
Crispier Chicken: Toss chicken with a bit more cornstarch and shallow-fry it before stir-frying.
Q&A
Can I use chicken thighs instead of breasts?
Yes, thighs stay juicier.
Can I skip the Shaoxing wine?
Yes. Use a splash of vinegar or leave it out.
How spicy is this dish?
Medium heat, but you can adjust by adding or removing chilies.
Can I double the sauce?
Yes, especially if you like your stir-fry saucy.
Can I use fresh chilies instead of dried?
You can, but dried chilies add a different flavor.
Can I add more vegetables?
Any quick-cooking vegetables work.
Can I meal prep this?
Yes, but add peanuts right before serving.
Why did my chicken turn watery?
Your pan may not have been hot enough.
Can I serve it without rice?
Serve with couscous, quinoa or cauliflower rice.
How do I store leftovers?
Keep in the fridge up to 3 days.
Nutrition
(Approx. per serving, without rice)
Calories: 350–420
Protein: 28–32 g
Fat: 18–22 g
Carbs: 14–18 g
Fiber: 2–3 g
Conclusion
This dish delivers crisp vegetables, tender chicken and a glossy, spicy-sweet sauce with a Mediterranean lift from fresh veggies and a touch of olive oil. It’s simple, fast and full of flavor. If you want, I can also turn this into a lighter or meal-prep version.