Kung Pao Chicken

READY IN: 30mins
Recipe by tootsie in Pacific

Our daughter was in grade school when we started our "Saturday Chinese" cooking. Not adventurous, our girl, when it came to food. Well, she blew me away when this became her favorite chinese meal. Her tastes opened up quite a lot, thank goodness. I worried how she was going to survive the rest of her life on soft boiled eggs, toast, ramen and chicken.

Top Review by Outta Here

Delicious, and very easy. I used boneless, skinless thighs instead of breasts, as we prefer the dark meat. I will up the heat factor next time also, by using crushed dried chilis instead of leaving them whole. Served over steamed rice. Made for Fall 2011 PAC game.

Ingredients Nutrition


  1. In a bowl, combine sherry cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1 tbs of the oil and let stand for 15 minutes to marinate.
  2. Prepare cooking sauce and set aside.
  3. Heat a wok over medium heat. When pan is hot, add 1 tbs of the oil.
  4. Add the whole peppers and peanuts and cook, stirring, until peppers just begin to char. (If peppers become completely black, discard and start again with new peppers and peanuts). Remove from pan and set aside.
  5. Add remaining 2 tbs oil to pan and increase heat to high. When oil begins to heat, Add garlic and ginger. Stir one, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Add peppers , peanuts and onion to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

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