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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%
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Christopher

Alskann

04. Miercoles - Wedsnesday - Lunch Buffet

Restaurant critic "el Graucho"

Kung Pao Chicken

Recipe #40339 | 22 min | 10 min prep | add private note

⁽²⁵⁰⁾ RATE IT NOW Print Recipe

By: PanNan
Sep 16, 2002

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.

SERVES 3 -4 (change servings and units)

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 onions, chopped with tops
2 garlic cloves, 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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 30 mins
Preparation > Number of Servings
Preparation > Technique > Stir-fry

Featured Reviews for This Recipe

From: 999124

On Oct 27, 2009

Excellent recipe that I have made twice. I also doubled the sauce and it turned out perfect.

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From: SweetT

On Oct 23, 2009

My husband and I really didn't care for this chicken. It was dry and we didn't like the peanuts in it. I think it would have been better if we had left out the nuts.

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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!

35 people found this review helpful

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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!