Ready in 30 minutes
This dish is served well over white sticky (jasmine) rice.
"This was my first time trying to make this dish. Great recipe and very good flavor. My wife thought it was "fresher" than what she normally would get at a restaurant (she's the kung pao lover). My cook times were a little longer, but really no problems following the instructions. I added some extra veggies to my liking. Thanks!"- jeffreychristie
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1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breasts have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 1 tablespoon oil in 12-inch skillet (cast iron is preferred) over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.
3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.
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krisser73 1 month agoThis was unlike any Kung Pao I've ever had. I had to throw it out and make a backup main dish. The amount of cornstarch is way too much.
timsykora 2 months agoThis is now my favorite Asian cuisine.
Schoochitover 5 months agoI will add lots more veggies and cut the amount of cornstarch next time. This was really good, quick and easy. It will be a regular go-to recipe!
FXSTS 6 months agoBeautiful taste... I managed to use all the bowls in the house. Adding extra frozen veg with the scallion.... I will cook this one again
Garcia09 7 months agoThe sauce was very good. I added more vegetables (carrots and cabbage because I had them) to the dish and will add even more next time.
imdequeen 7 months agoWow! And it was ready in a jiffy
ziggymakant 12 months agoSuper simple and yummy
Misskittyhawk 2 years agoYum! And my boyfriend loved it too.
Chaholmes 2 years agoAmazing tasty and healthy, I cut down on the oil
Paulfindlay 2 years agoMade this dish this evening for me and my wife we both love oriental food and this was worthy of a restaurant, I used slightly more hoi sin sauce as we love it. Thanks for the recipe
Oli89 2 years agoNot even worthy of the one star. Went straight in the bin
enthrall 2 years agoDefinitely great recipe, I made it for the first time and it turned out very delicious. I'm a Kung pao lover and it really tasted delicious. thanks for posting the recipe.
mattwilkins1 3 years agoHad to use orange bell pepper and dried ancho chilies, but it was great! Definitely on the make again list.
jeffreychristie 4 years agoThis was my first time trying to make this dish. Great recipe and very good flavor. My wife thought it was 'fresher' than what she normally would get at a restaurant (she's the kung pao lover). My cook times were a little longer, but really no problems following the instructions. I added some extra veggies to my liking. Thanks!
esilennamurphy 4 years agoFeel free to pound the 1 inch chicken pieces before cooking for a better tasting chicken. [I posted this recipe.]