Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces skinless chicken breasts, boneless; 1 tablespoon sherry wine, I use cream sherry for a slightly sweeter taste.; 1 teaspoon cornstarch; ¼ cup water; ¼ cup soy sauce; 4 teaspoons cornstarch; 1 tablespoon sugar; 1 teaspoon rice wine vinegar; 5 dashes hot pepper sauce, I find the best pepper sauce for this recipe is Cholula Hot Sauce imported; 1 tablespoon cooking oil; 2 teaspoons gingerroot, minced; 2 cloves garlic, minced; 1 cup green onion, cut in 1/2; ½ cup peanuts; 2 cups rice, hot, cooked

Servings: persons

12 ounces skinless chicken breasts, boneless
1 tablespoon sherry wine, I use cream sherry for a slightly sweeter taste.
1 teaspoon cornstarch
¼ cup water
¼ cup soy sauce
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce, I find the best pepper sauce for this recipe is Cholula Hot Sauce imported
1 tablespoon cooking oil
2 teaspoons gingerroot, minced
2 cloves garlic, minced
1 cup green onion, cut in 1/2
½ cup peanuts
2 cups rice, hot, cooked

1
Rinse chicken and pat dry.
2
Cut into 3/4 inch pieces.
3
In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch.
4
Let stand for 15 minutes.
5
For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce.
6
Set aside.
7
Pour cooking oil into a wok or large skillet and heat over medium-high heat.
8
Stir-fry garlic and ginger root for 15 seconds.
9
Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside.
10
Push chicken from center of wok.
11
Stir sauce and add to center of wok.
12
Cook and stir until thick and bubbly.
13
Add green onions and peanuts and stir to coat with sauce.
14
Cook and stir 1 to 2 minutes more or until heated through.
15
Serve over hot rice.

736

kcal

Calories

Fat

100

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 12 ounces skinless chicken breasts, boneless, 1 tablespoon sherry wine, I use cream sherry for a slightly sweeter taste., 1 teaspoon cornstarch, ¼ cup water, and more.

Yes, 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.

Kung Pao Chicken

How did you like this recipe?

Frequently Asked Questions