kung pao chicken

Be the first to review
READY IN: 20mins

Ingredients Nutrition


  1. cut chicken into bite-sized cubes toss chicken with 1 tbsp soy and 1 tbsp sherry and set aside whisk together sugar, rice vinegar, sesame oil, water, 1 tbsp sherry, remaining soy, and cornstarch in a bowl.
  2. in a wok, heat peanut oil over med-high heat.
  3. add split chiles and cook until they start turning dark in color add garlic, ginger, and pepper flakes and cook about 30 sec.
  4. or until aromatic add chicken and marinade, stirring constantly 1-2 min add soy mixture and bell pepper and cook until just cooked through, about 1 more minute.
  5. remove from heat for stronger flavor, toss with 1- 1 1/2 tbsp sezchuan sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a