Kung Pao Chicken

Kung Pao Chicken – I took chicken out of the freeze this morning with not even a clue as to what I would make for dinner. I thought about it all day and still nothing. Then, after organizing recipes and not thinking about dinner (duh, I know), I remembered that I saw a Kung Pao Chicken recipe in my notebook. So I pulled it out and I actually had most of the ingredients. Yay! So away I went.

It turned out to be a great recipe and one that I will definitely make again. 🙂

Kung Pao Chicken

Kung pao chicken


  • 1 1/3 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 5 tbsp. soy sauce
  • 2 tbsp. sherry
  • 1 tbsp. cornstarch
  • 2 tsp. sugar
  • 2 tbsp. white wine vinegar or rice vinegar
  • 2 tsp. Asian sesame oil
  • 2 tsp. cornstarch
  • 1/3 c. water
  • 2 tbsp. cooking oil
  • 1/2 c. peanuts
  • 4 scallions, white bulbs and green tops separated, chopped
  • 1/4 tsp. dried red-pepper flakes
  • 1 cup broccoli
  • 1 clove garlic, minced
  • 3/4 c. chicken stock
  • brown rice
  • romaine or other large leaf lettuce
Read more:  Chicken Pockets?


1. In a medium bowl, toss the chicken with 1 tbsp. of the soy sauce, t tbsp. of the sherry and 1 tbsp. cornstarch.

2. In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 tbsp. soy sauce, 1 tbsp. sherry and 2 tsp. cornstarch.

3. In a wok or large frying pan, heat 1 tbsp. oil over moderately high heat. Add the peanuts and stir fry until light brown, about 30 seconds. Remove from pan.

4. Heat the remaining 1 tbsp. oil. Add the the white parts of the scallions and the red pepper flakes to the pan and cook, stirring for 30 seconds.

Read more:  Crispy Chicken

5. Add the chicken with its marinade and cook, stirring until almost done, 1 to 2 minutes. Add the garlic and broccoli.

6. Add the soy sauce mixture and the scallion tops and simmer until the chicken is cooked through, about 1 minute longer. Here I added the chicken stock and covered the pan for about 5 minutes to steam the broccoli. Stir in the peanuts.

I served mine on a bed of lettuce with brown rice. Yum!

Kung Pao Chicken

Leave a Comment