Chinese Kung Pao Chicken

READY IN: 35mins
Top Review by LeeAnn

This was awesome!!! I didn''t have any dry sherry so I left it out.I also left out the thai peppers (I have small children) and sprinkled dry red pepper flakes on whom ever wanted at the table. I used onions, red pepper, mushrooms, carrot, brocolli and celery and served it over chinese noodles. YUM YUM YUM!!! I also added two cloves of garlic when stir frying my veggies.

Ingredients Nutrition


  1. Cut chicken into bite size pieces.
  2. Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
  3. Add chicken pieces mixing to coat well.
  4. Cover and refrigerate 30 minutes.
  5. Vegetables: Set aside prepared vegetables.
  6. Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
  7. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
  8. Add the sauce mixture and heat for a minute or so.
  9. Serve over rice and sprinkle peanuts over each serving.

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