Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 14 ingredients for grocery delivery
Slice the chicken breast into 1 inch/2 cm cubes.
Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda. Mix well and let it marinate for 20 minutes.
While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat. Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle. Crush as fine as you can.
Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.
In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying. To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat. If you cook the chicken breast on high heat, they will dry out. Cook for 3-4 minutes.
Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.
Remove from the heat and the dish is ready to serve!