Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken


Makes 3 servings


3-1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or water
1-1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried red chiles
1-1/2 teaspoons minced fresh ginger
2 green onions with tops, cut into 1-1/2-inch pieces


  1. For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
  2. Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; set aside.
  3. Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside.
  4. Heat remaining 2 tablespoons oil in wok over medium heat. Add chiles; stir-fry until chiles just begin to char, about 1 minute.
  5. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked though, about 1 minute.
  6. Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.

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