Kung Pao Chicken

Ready in 1 hour

Try this Kung Pao Chicken recipe, or contribute your own. "Chicken" and "Main dishes" are two of the tags cooks chose for Kung Pao Chicken.

"I personally prefer a bit more heat, but this dish tasted quite nice."

- powelljf3

Tip: Another recipe with the exact-same name "Kung Pao Chicken" ranks higher.

5 avg, 1 review(s) 100% would make again


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2 tb Reduced-sodium soy sauce
2 tb Dry sherry
1 clove Garlic; minced
1 ts Ginger root; pared
5 oz Chicken cutlets; cut in 1"
1 ts Peanut oil (or vegetable oil)
2 Chili peppers, dry, mild
1 oz Unsalted peanuts
1 md Red bell pepper; cut
1/4 c Scallion; diagonally sliced
1/4 c Chicken broth
1 ts Cornstarch

Original recipe makes 2



In a small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic, and gingerroot; add chicken and turn to coat.

Cover with plastic wrap and refrigerate at least 30 minutes.

In 12-inch skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.

To same skillet, add peanuts and cook over medium-high heat, stirring frequently until nuts are slightly browned, about 1 minute. Transfer nuts to plate; set aside.

Using slotted spoon, transfer chicken to same skillet, reserving marinade.

Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes.

Transfer chicken to plate with peanuts; set aside.

Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, aling with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

Verified by stevemur
Calories Per Serving: 380 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I personally prefer a bit more heat, but this dish tasted quite nice.
powelljf3 7 years ago
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