Kung Pao Chicken Recipe

 We love Chinese food. This recipe will have you coming back for seconds! It tastes like it came from a Chinese restaurant and the best part is, you can enjoy it in the comfort of your home!

Serves: 4

Kung Pao Chicken Recipe

45 minPrep Time

15 minCook Time

1 hrTotal Time

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Ingredients

  • 2 pounds chicken, cut into bite size pieces (about 5 chicken breasts cut into bite size pieces)
  • 1 Tablespoon corn starch
  • 1 Tablespoon water
  • 1 Tablespoon sesame oil
  • 1 Tablespoon low sodium soy sauce
  • Sauce and veggies:
  • 1 Tablespoon corn starch
  • 1 Tablespoon water
  • 1 Tablespoon sesame oil
  • 1/4 cup low sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon chili sauce
  • 1 teaspoon chili powder
  • 2 teaspoons  brown sugar
  • 8 ounce can water chestnuts, drained and roughly chopped
  • 4 ounces peanuts, chopped slightly leaving some whole
  • 4 cloves garlic, chopped
  • 4 green onions, chopped
  • 1/4 cups hot water
  • 10 ounce bag frozen sugar snap peas

Instructions

  1. In a large bowl, mix the dissolve the cornstarch in the water, then add the sesame oil and soy sauce. Add the chicken and coat each piece. Cover and refrigerate for at least 30 minutes.
  2. For the sauce, in a medium bowl dissolve the cornstarch in the water, then add the sesame oil, soy sauce, rice wine vinegar, chili powder, chili sauce and brown sugar. Add the water chestnuts, peanuts, garlic and green onions. Stir to combine.
  3. In a large skillet, heat the sauce on the lowest setting so that it starts to slowly heat through and thicken up. After a few minutes, turn heat up to medium and add the water and snow peas.
  4. Meanwhile, remove chicken from marinade and cook in a medium skillet over medium heat.
  5. When the chicken is fully cooked, add chicken to sauce and veggie skillet and stir to coat chicken in sauce. Serve hot over brown rice, noodles or alone.
Cuisine: Chinese | Recipe Type: Main Dish
7.6.4
1790
http://www.sixsistersstuff.com/recipe/2013/05/kung-pao-chicken-recipe/
Adapted From:

 

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Comment on this Recipe

6 Responses to “Kung Pao Chicken Recipe”

  1. Kristin
    Tried out this recipe and it was a hit with my husband and even my kiddos. I omitted the oil as we don't care for Sesame, and added a bit of ketchup to the sauce to give it some body...AMAZING!!! Also added extra veggies to make it go further. Going in my weekly recipe box for sure!! Thank you!!

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