Kung Pao Chicken

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READY IN: 40mins
Recipe by beverlyjean58

This Spicy Sezuchan dish goes well with rice. you can add more chilies if you like more heat.

Ingredients Nutrition


  1. Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
  2. Heat 3 tbsp canola oil in large skillet over medium high heat. Saute the chicken, flipping after 2 min until it is lightly brown. Add remaining 1 tbsp canola oil to the skillet. Add the chilies, ginger, and the green onions. Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened. Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
  3. Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil. Check to see if the chicken is cooked. Serve immediatly, sprinkle with peanuts.

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