Mediterranean Golden Kung Pao Chicken with Roasted Peanuts & Fiery Chilies
This Mediterranean Golden Kung Pao Chicken is a flavorful fusion of East-meets-Mediterranean cuisine. Tender chicken cubes are marinated, then stir-fried with vibrant bell peppers, fiery dried chilies, and aromatic garlic and ginger. A rich, slightly sweet, and savory sauce coats the chicken, enhanced by the crunch of roasted peanuts and the bright punch of spring onions. It’s perfect served with steamed rice, cauliflower rice, or a light salad, offering a satisfying meal with layers of flavor and texture.
Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Chicken and Marinade:
500 g chicken breast or thigh, cut into bite-sized cubes
2 tbsp soy sauce
1 tsp Shaoxing wine (or dry sherry)
1–2 tsp cornstarch
1 tsp sesame oil
Sauce:
2 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp black vinegar (or rice vinegar)
1 tbsp sugar
1 tbsp hoisin sauce
1 tsp sesame oil
2 tsp cornstarch
3 tbsp water or chicken broth
1 tbsp chili paste (optional, adjust for heat)
Stir-Fry Ingredients:
2 tbsp cooking oil (peanut or vegetable)
5–6 dried red chilies, halved (adjust to spice preference)
1 tsp Sichuan peppercorns (optional)
3 cloves garlic, minced
1 tsp fresh ginger, minced
½ red bell pepper, chopped
½ green bell pepper, chopped
¼ cup roasted unsalted peanuts
2 stalks spring onions, chopped
Instructions
Marinate the Chicken:
In a bowl, combine chicken cubes with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let marinate for 10–15 minutes.
Prepare the Sauce:
In a small bowl, whisk together light soy sauce, dark soy sauce, black vinegar, sugar, hoisin sauce, sesame oil, cornstarch, water, and chili paste. Set aside.
Stir-Fry the Aromatics:
Heat cooking oil in a wok or large skillet over medium-high heat. Add dried chilies and Sichuan peppercorns (if using) and stir-fry for 30 seconds until fragrant. Add garlic and ginger, stir-frying for another 30 seconds.
Cook the Chicken:
Increase heat to high, add marinated chicken, and stir-fry for 5–6 minutes until cooked through and lightly golden.
Add Vegetables and Sauce:
Toss in red and green bell peppers. Stir-fry for 2 minutes until slightly tender. Pour in the prepared sauce and cook for 1–2 minutes, stirring constantly until sauce thickens and coats the chicken evenly.
Finish with Peanuts and Spring Onions:
Add roasted peanuts and chopped spring onions. Toss to combine and remove from heat.
Serve:
Serve immediately with steamed rice, cauliflower rice, or your preferred side dish.
Tips
Adjust Heat: Remove seeds from dried chilies if you prefer a milder dish.
Marinate Well: Even 10–15 minutes helps tenderize the chicken and enhances flavor.
High Heat Stir-Fry: Keeps the chicken juicy and vegetables crisp.
Cornstarch Trick: Ensures the sauce clings perfectly to the chicken.
Peanut Crunch: Add peanuts last to maintain their crisp texture.
Prep Ingredients First: Stir-frying is fast, so have all ingredients ready.
Balance Flavors: Taste sauce before cooking — adjust sweetness or acidity if needed.
Avoid Overcrowding Pan: Cook in batches if necessary for even browning.
Variations
Mediterranean Twist: Add sun-dried tomatoes or olives for subtle Mediterranean notes.
Vegetable Boost: Include zucchini, asparagus, or snap peas for more fiber and color.
Vegan Version: Replace chicken with firm tofu or tempeh.
Spicy Upgrade: Add more chili paste or fresh red chilies for extra heat.
Noodle Bowl: Serve over rice noodles or soba noodles for a hearty meal.
Cashew Swap: Use roasted cashews instead of peanuts for a different nutty flavor.
Low-Sodium Option: Use reduced-sodium soy sauce and skip hoisin for a lighter profile.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free dish.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes, but cook slightly less to prevent dryness.
Q: Is the wine necessary?
A: No, you can skip it and use water or extra broth.
Q: Can I make this ahead of time?
A: The sauce and chicken can be prepped ahead; stir-fry fresh before serving for best texture.
Q: Can I use roasted peanuts with skin?
A: Yes, but unsalted and skinless peanuts are preferred for a milder, cleaner flavor.
Q: How long does it keep?
A: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture.
Nutrition
(Per Serving, based on 4 servings)
Calories: 320
Protein: 28 g
Carbohydrates: 14 g
Fat: 16 g
Fiber: 3 g
Sodium: 680 mg
Conclusion
Mediterranean Golden Kung Pao Chicken with Roasted Peanuts & Fiery Chilies is a flavorful, protein-rich dish that balances heat, sweetness, and umami perfectly. Tender chicken, crisp vegetables, and aromatic spices create a vibrant dish that’s both satisfying and colorful. It’s ideal for weeknight dinners, casual gatherings, or whenever you crave a restaurant-quality stir-fry at home.