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kung pao chicken

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

We love Chinese food and this is just one I make frequently. My kids don't care much for rice unless it's fried rice, so I serve as is....they love it. Enjoy!

(1 rating)
yield 2 - 3
prep time 10 Min
cook time 15 Min
method Stir-Fry

Ingredients For kung pao chicken

  • IF YOU JUST WANT A LIGHT COATING OF SAUCE - NOT SERVING OVER RICE, YOU CAN HALVE THE SAUCE RECIPE...
  • 1 lb
    boneless skinless chicken ( cubed into 1 inch pieces ) this make anout 2 decent servings) serving over rice would probably feed 3
  • sesame oil
    as needed ( at least 4 teaspoons )
  • corn
    starch, about 3 tablespoons or enough to coat chicken
  • 4 clove
    garlic, minced
  • 3 - 4
    green onion, sliced
  • 1/2 - 3/4 tsp
    red pepper flakes
  • 1/2 tsp
    minced, fresh ginger or 3/4 tsp dried powder
  • SAUCE
  • 1 1/4 Tbsp
    sugar
  • 1/4 c
    each - rice wine vinegar & soy sauce
  • 1/3 c
    dry roasted nuts

How To Make kung pao chicken

  • 1
    Prepare sauce & have other ingredients ready.
  • 2
    Coat chicken with cornstarch or potato starch. (I used corn starch)
  • 3
    Heat a wok until good and hot. Add 2 - 3 tsp sesame oil. Swirl around.
  • 4
    Stir fry chicken pieces until golden or cooked through. Remove from wok and set aside.
  • 5
    Place another 1 - 2 tsp sesame oil in wok and heat back up, then add onion, ginger and garlic. Stir fry about 20 seconds.
  • 6
    Now add prepared sauce. Should be bubbling, nice and hot.
  • 7
    Add the chicken back to the wok, along with the nuts, toss to combine and heat chicken through. Serve alone or over rice.
  • 8
    Enjoy!
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