Kung Pao Chicken (Martin Yan)

Total Time
20mins
Prep
10 mins
Cook
10 mins
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Ingredients

Nutrition

Directions

  1. Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes.
  2. In another bowl, combine all sauce ingredients.
  3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds.
  4. Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok.
  5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
  6. Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes.
  7. Return chicken and chiles to wok; stir-fry 1 minute.
  8. Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
Most Helpful

5 5

Great recipe! We loved the perk from the balsamic vinegar & sherry. The sauce is the star and I was glad to have enough to spoon onto rice. Thank you for sharing the recipe!

5 5

This is a great dish! Nice and spicy, good with the vegetables. Next time I'll add more soy sauce as we like that flavor. Thanks for posting this recipe!