This was a yummy recipe for Kung Pao chicken. I ended up adding some minced garlic to the marinade to give it a little extra flavor and added some in with the ginger and red pepper flakes. I also doubled the sauce since i like to eat it over rice. The overall flavor was a little mild for my liking (I really like foods with a lot of heat) so quadrupled the red pepper flakes and also added in some Siraccha red spice sauce. I will definitely cook this again!
This is a good Kung Pao recipe. I used shrimp and reduce the amount of chunked peppers by half, also only used 2 tbs of lite soy sauce and omitted red pepper flakes. I liked the addition of the zucchini. *Made for Fall 2008 My 3 Chefs* Thanks!