Kung Pao Chicken Recipe

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
12 ounces chicken breasts without skin -- boneless
1 tablespoon sherry -- * see note
1 teaspoon cornstarch
1/4 cup water
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce -- ** see note
1 tablespoon cooking oil
2 teaspoons ginger root -- minced
2 cloves garlic -- minced
1 cup green onions -- cut in 1/2" pieces
1/2 cup peanuts
2 cups hot cooked rice

Turn this recipe into a puzzle! [click]

Directions:

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

For sauce, in a small bowl, stir together water, soy saice, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.

NOTES : * I use cream sherry for a slightly sweeter taste.

** I find the best pepper sauce for this recipe is Cholula Hot Sauce.

This recipe from CDKitchen for Kung Pao Chicken serves/makes 4

Recipe ID: 34925

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo