Chinese Kung Pao Chicken Recipe

Name: Chinese Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 1 egg white; 1 tablespoon cornstarch; 1 dash white pepper; 1 teaspoon soy sauce; Vegetables; 8 medium Thai peppers (as many as you like, I use about 8); 1 large green pepper, cut into bite size squares (leave them out if you don't like them); 1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions); 2 stalks celery, cut into bite size pieces on the diagonal; 1 (8 ounce) can sliced water chestnuts, drained; Sauce; 4 tablespoons soy sauce; 2 tablespoons dry sherry; 2 tablespoons rice wine vinegar; 2 tablespoons sugar; 2 teaspoons sesame oil; 2 -3 tablespoons hoisin sauce; 2 -3 tablespoons oyster sauce; 1 tablespoon peanut oil; 1/2 cup roasted unsalted peanuts (such as Planter's Mix)

Servings: persons

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce
Vegetables
8 medium Thai peppers (as many as you like, I use about 8)
1 large green pepper, cut into bite size squares (leave them out if you don't like them)
1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) can sliced water chestnuts, drained
Sauce
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts (such as Planter's Mix)

1
Cut chicken into bite size pieces.
2
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
3
Add chicken pieces mixing to coat well.
4
Cover and refrigerate 30 minutes.
5
Vegetables: Set aside prepared vegetables.
6
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
7
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
8
Add the sauce mixture and heat for a minute or so.
9
Serve over rice and sprinkle peanuts over each serving.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1 egg white, 1 tablespoon cornstarch, 1 dash white pepper, and more.

Yes, Chinese Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Kung Pao Chicken

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