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kung pao chicken

(2 ratings)
Susan_Bro avatar
Recipe by
Susan (Heyer) Bro
@Susan_Bro
Ruckersville, VA

I love Kung Pao Chicken out, but don't always have the money for it. Plus, this way I control the carbs and sodium to my taste.

(2 ratings)
yield 2 -4
prep time 10 Min
cook time 20 Min
method Stir-Fry

Ingredients For kung pao chicken

  • 2 frozen md
    chicken breast halves, skinless and boneless
  • 3 sm
    celery stalks
  • 1/2 md
    green bell pepper
  • 1/2 md
    onion
  • 1 md
    broccoli, bunch
  • 1 md
    carrot
  • 1/2 c
    cabbage, shredded
  • 2 Tbsp
    garlic powder
  • 1 tsp
    chinese five spice powder
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    soy sauce
  • 1/2 c
    peanuts, salted and without skins
  • 1 Tbsp
    sesame seeds, optional
  • sriracha or your favorite hot sauce

How To Make kung pao chicken

  • 1
    Partially defrost chicken in the microwave. Cut into bite size chunks and toss into a hot non-stick skillet. Season with spices, soy sauce, and sesame oil. Stir from time to time to cook evenly.
  • 2
    Meanwhile, cut all vegetables into bite sized pieces. When chicken is nearly cooked through, toss vegetables into skillet, adding more soy sauce and sesame oil, if desired.
  • 3
    Continue to stir vegetables and chicken until vegetables are crisp-tender. Scatter in the peanuts and sesame seeds if desired and remove from heat. Serve with rice or quinoa, as you wish, adding sriracha at the table to get the heat you desire. A little goes a long way!
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