Kung Pao Chicken (Martin Yan) Recipe

Name: Kung Pao Chicken (Martin Yan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARINADE; 2 tablespoons oyster sauce; 1 teaspoon cornstarch; 3/4 lb boneless skinless chicken, cut into 1-inch pieces; FOR THE SAUCE; 1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar; 1/4 cup chicken broth; 3 tablespoons chinese rice wine or 3 tablespoons dry sherry; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 teaspoons chili-garlic sauce; 2 teaspoons sugar; TO FINISH; 2 1/2 tablespoons cooking oil; 8 small dried red chilies; 4 teaspoons minced garlic; 2 stalks celery, diced; 1/2 red bell pepper, cut into 1-inch squares; 1 (8 ounce) can sliced bamboo shoots, drained; 2 teaspoons cornstarch dissolved in 1 tablespoon water; 1/3 cup roasted peanuts

Servings: persons

FOR THE MARINADE
2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 lb boneless skinless chicken, cut into 1-inch pieces
FOR THE SAUCE
1/4 cup chinese black vinegar or 1/4 cup balsamic vinegar
1/4 cup chicken broth
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili-garlic sauce
2 teaspoons sugar
TO FINISH
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 (8 ounce) can sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

1
Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
2
In another bowl, combine all sauce ingredients.
3
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
4
Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
5
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
6
Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
7
Return chicken and chiles to wok; stir-fry 1 minute.
8
Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: FOR THE MARINADE, 2 tablespoons oyster sauce, 1 teaspoon cornstarch, 3/4 lb boneless skinless chicken, cut into 1-inch pieces, and more.

Yes, Kung Pao Chicken (Martin Yan) 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.

That's it — enjoy your meal!

Kung Pao Chicken (Martin Yan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions