Total Time
22mins
Prep 10 mins
Cook 12 mins

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

Ingredients Nutrition

Directions

  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Stir fry 15 seconds.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well.
  12. Add to skillet.
  13. Return chicken to skillet.
  14. Stir until chicken is well coated.
  15. Stir in nuts.
  16. Heat thoroughly, stirring occasionally.
  17. Serve over hot rice.

Reviews

Most Helpful

First, let me say, kung pao is my husband's current favorite dish. And that the only place he's found that it's good is P.F. Chang's. So, to suprise him yesterday, I made this. It was so easy to make, AND it was delicious. My husband was amazed - and said it was one step below P.F. Chang's, but above every other Chinese restaurant we've tried around here. I thought it was better. Next time, I will double the sauce, so that there is something to put on the chicken. And I will make it a bit hotter...I'll beat P.F.Chang's with this yet! Fantastic dish, PanNan, thank you.

basia1 February 18, 2003

Excellent flavor and sooo easy! Next time I will double the sauce, because we like it "saucier," but I won't change a thing! The recipe doubled perfectly. I used 2 tablespoons of fresh minced ginger and fresh birds eye chilies instead of dried. YUM! This will be a regular in our house!

canarygirl January 16, 2003

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