Quick and Easy Kung Pao Chicken for Two

Total Time
27mins
Prep 20 mins
Cook 7 mins

Ketchup in Kung Pao Chicken? Not sure about this, but I'm going to give it a try! Recipe adapted from the "Help! My Apartment Has A Kitchen" cookbook. Love this book because the instructions go into more detail for people like college students who may not have done a lot of cooking yet.

Ingredients Nutrition

Directions

  1. Combine the soy sauce, vinegar, sugar and ginger in a medium size bowl; stir and set aside.
  2. Cut the chicken breasts into strips. Add to the bowl and marinate for 10 minutes.
  3. Wash the scallions. Trim 1/4 inch off the white root end and 2 inches off the top of the green stalks and discard them. Cut the remaining white and green parts into 1/2-inch pieces.
  4. Wash the red bell pepper. Remove and discard the stem and seeds; then slice the pepper into 1/4-inch strips.
  5. Wash the snow peas and pull the strings off the sides by snapping 1/4 inch off each end and pulling firmly along each edge. Discard the ends and strings.
  6. Heat the oil in a large wok or frying pan over high heat. Add the red pepper flakes and cook for a few seconds.
  7. Add the chicken, plus the marinade in the bowl, and stir-fry for 3 minutes, or until the chicken has turned white on all sides.
  8. Add the scallions, red bell pepper and snow peas and stir-fry for 2 more minutes, or until the vegetables just begin to soften. Stir in the orange juice and ketchup and heat through.
  9. Add the peanuts and stir. Serve hot.
Most Helpful

This was an enjoyable meal. I used green bell pepper as that was what I had on hand and instead of red pepper flakes I merely threatened it with cayenne. The results were quite nice. Thanks mailbelle for this recipe.

Julie3551 August 27, 2008