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Kung Pao Chicken
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Kung Pao Chicken
Makes: 4 servings
Prep: 25 mins Marinate: 15 mins
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  • user reviews (4)
Kung Pao Chicken
Ingredients
  • 12
    ounces skinless, boneless chicken breast halves
  • 1
    tablespoon dry sherry
  • 1
    teaspoon cornstarch
  • 1/4
    cup water
  • 1/4
    cup soy sauce
  • 4
    teaspoons cornstarch
  • 1
    tablespoon sugar
  • 1
    teaspoon vinegar
  • few dashes bottled hot pepper sauce
  • 1
    tablespoon cooking oil
  • 2
    teaspoons grated fresh ginger
  • 2
    cloves garlic, minced
  • 6
    green onions, cut into 1/2-inch pieces (1 cup)
  • 1/2
    cup dry roasted peanuts
  • 2
    cups hot cooked rice
  • Green onion fans (optional)
Directions

1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.

2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.

4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

Nutrition Facts (Kung Pao Chicken)
  • Servings Per Recipe 4,
  • Calories 374,
  • Protein (gm) 24,
  • Carbohydrate (gm) 35,
  • Fat, total (gm) 15,
  • Cholesterol (mg) 45,
  • Saturated fat (gm) 2,
  • Sodium (mg) 1220,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4217020204
sellatcraigslist wrote:

This is wonderful! My husband said it's better than kung pao chicken in restaurants and my picky 11 year old loved it! I used low sodium soy sauce and skipped the rice so it was pretty healthy too - thanks BHG!

5/2/2011 06:02:49 PM Report Abuse
sandra88kay@yahoo.com wrote:

I have been making this recipe for several years and it's always delicious. I decrease the onions to 2, add 1/4 cup bean sprouts at the end with the onions and a few pea pods for additional garnish. Make sure to cut the chicken small for quick cooking. It's a standard in our home-- good for low carb eating (if you pass on the rice).

3/9/2010 02:18:48 PM Report Abuse
maryannandchuck wrote:

This was delicious, but I added a lot less ginger. Only because we are not ginger lovers. Thanks for another great recipe.

1/11/2010 12:58:01 AM Report Abuse
Nan-So.Cal. wrote:

I had to made another copy of this recipe since my copy made in 2002 shows a lot of wear. I can't believe noone has rated this yet. My husband and I love this dish. I don't change a thing except reduce the green onions to three. It's easy, delicious and most of the time have all the ingredients on hand. It is a definite repeat.

10/30/2009 04:22:45 PM Report Abuse
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