Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Chicken (boneless, Skinless Breasts) Sliced Thin; 2 teaspoons Cornstarch; 4 teaspoons Soy Sauce; 2 Tablespoons Cooking Sherry; 2 teaspoons Sesame Oil; 1 cup Rice; 3 Tablespoons Vegetable Oil, Divided; 2 Tablespoons Minced Ginger; 3 cloves Garlic, Minced; 8 whole Dried Red Chili Peppers (halved And De-seeded); 1 cup Bamboo Shoots; 1 whole Red Pepper, Sliced Thin; 2 cans (8 Oz. Size) Sliced Waterchestnuts; 1- 1/2 cup Peanuts (roasted, Unsalted; Black Pepper To Taste; 2 stalks Green Onions, diced; 6 Tablespoons Soy Sauce; 3 teaspoons Sugar; 3/4 teaspoons Balsamic Vinegar; 6 Tablespoons Water; 1- 1/2 teaspoon Cornstarch

Servings: persons

1- 1/2 pound Chicken (boneless, Skinless Breasts) Sliced Thin
2 teaspoons Cornstarch
4 teaspoons Soy Sauce
2 Tablespoons Cooking Sherry
2 teaspoons Sesame Oil
1 cup Rice
3 Tablespoons Vegetable Oil, Divided
2 Tablespoons Minced Ginger
3 cloves Garlic, Minced
8 whole Dried Red Chili Peppers (halved And De-seeded)
1 cup Bamboo Shoots
1 whole Red Pepper, Sliced Thin
2 cans (8 Oz. Size) Sliced Waterchestnuts
1- 1/2 cup Peanuts (roasted, Unsalted
Black Pepper To Taste
2 stalks Green Onions, diced
6 Tablespoons Soy Sauce
3 teaspoons Sugar
3/4 teaspoons Balsamic Vinegar
6 Tablespoons Water
1- 1/2 teaspoon Cornstarch

1
1.
2
Mix the chicken with cornstarch, soy sauce, Shaoxing cooking sherry, and sesame oil in a bowl.
3
Cover and place in the refrigerator for 30 minutes.
4
2.
5
Meanwhile, make the sauce.
6
Combine all of the sauce ingredients in a bowl, mix together and set aside (yes it is that easy!).
7
This is also a good time to start cooking rice to serve with the Kung Pao chicken.
8
3.
9
Heat 2 tablespoons of cooking oil in a wok, saute pan, or large frying pan on high heat.
10
When the oil is hot, add the chicken and stir-fry until half-cooked.
11
Remove the chicken from pan and put into a bowl.
12
4.
13
Heat the remaining tablespoon of cooking oil in the same pan on high heat.
14
Toss in the ginger, garlic, and chili peppers, stirring until the oil is fragrant.
15
Add the chicken, bamboo shoots, sliced red peppers, water chestnuts and peanuts and stir for a few turns.
16
Pour in the sauce and continue to stir-fry until the chicken is coated and cooked.
17
Add black pepper to taste.
18
5.
19
Serve over hot rice and sprinkle with green onions and extra peanuts.

704

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- 1/2 pound Chicken (boneless, Skinless Breasts) Sliced Thin, 2 teaspoons Cornstarch, 4 teaspoons Soy Sauce, 2 Tablespoons Cooking Sherry, 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

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