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Kung Pao Chicken
RECIPE BY: PanNan
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Posted on: Sep 16, 2002
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil or vegetable oil
- 3 tablespoons green onion, chopped with tops
- 2 garlic clove, minced
- 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
- 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- 4 cups cooked rice, hot
Directions
1
Combine chicken and cornstarch in small bowl.2
Toss to coat.3
Heat oil in large non-stick skillet or wok on medium heat.4
Add chicken.5
Stir fry 5- 7 minutes or until no longer pink in center.6
Remove from heat.7
Add onions, garlic, red pepper and ginger to skillet.8
Stir fry 15 seconds.9
Remove from heat.10
Combine vinegar, soy sauce and sugar in small bowl.11
Stir well.12
Add to skillet.13
Return chicken to skillet.14
Stir until chicken is well coated.15
Stir in nuts.16
Heat thoroughly, stirring occasionally.17
Serve over hot rice.
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Featured Reviews for This Recipe
From: Habibi
On Mar 29, 2008
Easily some of the best chinese food I've ever made (and I've tried on a number of occasions!) We used fresh ginger and extra red pepper and it gave it a nice kick. It did seem like there wasn't enough sauce, however. Next time we will double the sauce!
From: najwa
On Mar 9, 2008
A nice recipe and quick to make. Its a pity DH doesn't like asian cuisine. Thanks!
From: canarygirl
On Jan 16, 2003
Excellent flavor and sooo easy! Next time I will double the sauce, because we like it "saucier," but I won't change a thing! The recipe doubled perfectly. I used 2 tablespoons of fresh minced ginger and fresh birds eye chilies instead of dried. YUM! This will be a regular in our house!
From: ciao
On Jun 26, 2003
PanNan! This is fabulous! I did double the sauce, only because everyone else had, and we like sauce. And how easy is this to make? Can you believe I've never had Kung Pao Chicken? Really! And I'll never buy it from a restaurant, either. I can make it myself. 
As I said, this was very easy to prepare, and very quick and easy to cook. Any beginner can do this easily, and any experienced chef will find it easy and delicious. Thanks for sharing your recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (453g) Recipe makes 3 servings The following items or measurements are not included below: 2 tablespoons rice wine vinegar |
||
| Calories 697 | ||
| Calories from Fat 161 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.0g | 27% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 975mg | 40% | |
| Potassium 678mg | 19% | |
| Total Carbohydrate 83.6g | 27% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 4.3g | ||
| Protein 48.4g | 96% | |
| Vitamin A 109mcg | 2% | |
| Vitamin B6 1.1mg | 54% | |
| Vitamin B12 0.6mcg | 9% | |
| Vitamin C 3mg | 6% | |
| Vitamin E 2mcg | 7% | |
| Calcium 48mg | 4% | |
| Iron 5mg | 32% | |
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