Kung Pao Chicken

Be the first to review
READY IN: 35mins
Recipe by Rachel Savage

Good home version of a restaurant favourite. Serve with rice. Use more pepper sauce if you like it spicy!

Ingredients Nutrition


  1. Combine 4 T soy sauce, 1 1/2 T cornstarch, sugar, sesame oil, chicken stock, and pepper sauce and set aside.
  2. Combine chicken, egg white, sherry and 1 T cornstarch and marinate 15 minutes.
  3. Over medium-high heat, heat oil in wok, then add chicken with marinade and cook 3 minutes.
  4. Remove chicken and drain.
  5. Add scallions and ginger to wok and stir fry 30 seconds.
  6. Add sauce and heat through.
  7. Return chicken to wok and add peanuts and stir fry 1 minute or until sauce thickens.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a