Victor's Recipes

Great Food, Fast and Easy

Sichuan Chicken

A spicy stir fry chicken dish - also known as Kung Pao or Gong Bao Chicken

Sichuan Chicken


  • 1 lb of chicken breasts, diced
  • one can of whole water chestnut, diced (if no water chestnuts available, can also substitute some chopped carrots)
  • two stalks of celery, diced
  • 1 cup of peanuts (lightly salted kind)
  • four stalks of scallions; two cut into 2 in lengths; two chopped for garnish
  • 1 tablespoon of ground ginger root
  • a few dried red pepper
  • cooking oil (peanut or soy)


  • 2 tablespoons of soy sauce
  • 1 tablespoon sugar / brown sugar
  • 1 tablespoon dark Chinese vinegar (or apple cider vinegar)
  • 1 tablespoon cooking wine
  • 1 tablespoon of molasses
  • 1 tablespoon sesame oil
  • 1 teaspoon corn starch
  • A few pinches of cayenne pepper


  • Stir fry chicken breasts in some oil until white and reasonably firm; drain chicken outside of pan
  • Clean pan and add some more oil and red peppers. Cook until oil is hot and peppers start to darken
  • Add scallion and ginger, stir
  • Add celery, water chestnut, stir for about a minute
  • Pour chicken back in, stir fry for a minute
  • Add sauce; stir fry for another minute
  • Add peanuts at the very end
  • Put on plate and garnish with chopped scallion