Kung Pao Chicken

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READY IN: 45mins
Recipe by Flabbycat

This is about as good as what you get in a Chinese restaurant, possibly better.

Ingredients Nutrition


  1. Marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
  2. Combine sauce ingredients.
  3. Stir-fry peanuts; remove.
  4. Stir-fry dried chili peppers; remove.
  5. Stir-fry smashed garlic until browned; remove.
  6. Stir-fry chicken; add 1 TBS of sauce mixture, stir-fry a few more seconds and remove.
  7. Stir-fry carrots and celery for 2 minutes; add 1 TBS of sauce mixture, cover and cook for 1 minute.
  8. Remove cover and return chicken, peanuts, and dried red chili peppers to wok. Add remaining sauce mixture and combine all ingredients.
  9. Thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
  10. Serve immediately.

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