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 lb boneless skinless chicken breast; 1 egg white; 1 tablespoon cornstarch; 1 dash white pepper; 8 medium Thai peppers (dried); 1 large green pepper, cut into squares; 1 medium onion, cut into bite size pieces; 2 stalks celery, cut on the diagonal; 1 (8 ounce) can water chestnuts, drained; sauce 4 tbsp soy sauce; 2 tablespoons dry sherry; 2 tablespoons rice vinegar; 2 tablespoons sugar; 2 teaspoons sesame oil; 2 -3 tablespoons hoisin sauce; 2 -3 tablespoons oyster sauce; 1 tablespoon peanut oil; ½ cup unsalted dry roasted peanuts

Servings: persons

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
8 medium Thai peppers (dried)
1 large green pepper, cut into squares
1 medium onion, cut into bite size pieces
2 stalks celery, cut on the diagonal
1 (8 ounce) can water chestnuts, drained
sauce 4 tbsp soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
½ cup unsalted dry roasted peanuts

1
Cut chicken into bite size pieces.
2
mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
3
Add chicken, coating well.
4
Cover and refrigerate for 30 minutes.
5
In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
6
Mix together the sauce ingredients-set aside.
7
In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
8
Stir-fry the Thai peppers until lightly browned.
9
Add chicken and cook stir-frying until the chicken is almost cooked through.
10
Add the vegetables-stir-fry for a few minutes.
11
Add sauce ingredients and heat for a few minutes to combine the flavors.
12
Sprinkle the peanuts over.
13
Serve over rice.
14
(I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.)
15
Also, the Thai peppers can be decreased according to taste.

495

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 18 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1 egg white, 1 tablespoon cornstarch, 1 dash white pepper, 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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