Spicy Chicken with Peanuts

Preparation info

  • Serves


    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

With the chicken cubed and velveted well in advance, this dish goes together quickly. Typical of the Sichuan region, where it originated, the flavors are robust with garlic and scallions and hot with chili peppers. The contrast in tastes and textures is unbeatable. For variations, try cubed pork (not velveted), beef, or shrimp.


  • ¼ cup raw unsalted peanuts
  • 3 tablespoons peanut oil
  • 4 wh


Velveting, stir-frying

  1. stir-fry the peanuts over a high flame in 1 tablespoon of the oil until they develop a golden-brown color. This brings out their flavor. Take care not to let them burn. Remove them and set them aside.