Friday, August 8, 2008

Kung Pao Chicken!

Recipe name: Kung Pao Chicken
Source: RecipeZaar
Servings: 3-4
Cookbook date: August 1


  • 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


  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.
This is the best DIY Chinese food recipe I have ever tried. I LOVED this! It has a lot of ingredients, and the kitchen gets messy in the process of making this, but it is worth it.


Meredith said...

If it's that good, then I'm going to try it. Kung Pao is my favorite take-out, and making it without the rice would be so much less tempting for my husband.

Feed the Moose said...

Hi Meredith!
Yes, I thought it was very flavorful. I've made a lot of chinese food(ish) recipes that just seemed too bland and too disappointing. I thought this one was delicious! I hope it goes well for you, too.

Kevin said...

That chicken looks tasty!