Sichuan Style Stir Fried Chicken with Peanuts

This might be as close to “take out” as I’ve ever come. 

Most of the time when the recipe claims just like take out – it’s not, and it is usually pretty gross!

So this is a keeper and a winner. It has been in our arsenal for a while, i just forgot how good it was and for some reason thought it was hard to make. Memory is a terrible thing to waste! Note: it definitely doesn’t taste like kung pao chicken, but it is super delicious!

[buymeapie-recipe id=’23’] 

I made this recipe for the 2 of us, by just including a single chicken breast cut into pieces. The sauce is till at the level of the full recipe, so you can add chicken up to 4 breasts. We like sauce… so we are happy with just 1 breast!

I also like to keep my calories lower, so i left the peanuts off in a bowl for the hubby to sprinkle on top. And i put my chicken over spinach, kinda like a warm, wilted salad.


  1. Make the marinade, except for the cornstarch (add the corn starch when you are ready to add the chicken). Store it in a container.
  2. Marinade chicken anywhere from 20 min to over night
  3. Make the sauce and store it separately


  1. Follow the instructions in the recipe.
  2. Garlic and ginger can be grated while the chicken cooks.

Suggested Sides

  1. Cauliflower Rice
  2. Quinoa Cakes
  3. Broccoli
  4. Asian Cucumber Salad
  5. Rice