Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kung Pao Chicken Recipe
    Lost? Site Map

    Kung Pao Chicken

    Kung Pao Chicken. Photo by Lavender Lynn

    1/32 Photos of Kung Pao Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    PanNan's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on February 18, 2003


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2010


      Dbl the sauce part of the recipe if you like to have some sauce with your rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (317)


    Nutritional Facts for Kung Pao Chicken

    Serving Size: 1 (340 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 703.2
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 3.1 g
    Cholesterol 96.8 mg
    Sodium 1052.6 mg
    Total Carbohydrate 83.5 g
    Dietary Fiber 3.1 g
    Sugars 4.2 g
    Protein 45.5 g

    The following items or measurements are not included:

    rice wine vinegar

    Ideas from


    Over 475,000 Recipes Network of Sites