Kung Pao Chicken


  • 1lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1tablespoon cornstarch
  • 2teaspoons light sesame oil or 2 teaspoons vegetable oil
  • 3tablespoons green onions, chopped with tops
  • 2garlic cloves, minced
  • 14-1 12teaspoon crushed red pepper flakes (to your own taste)
  • 12teaspoon powdered ginger (can use fresh grated if preferred)
  • 2tablespoons rice wine vinegar
  • 2tablespoons soy sauce
  • 2teaspoons sugar
  • 13cup dry roasted peanuts
  • 4cups cooked rice, hot


Combine chicken and cornstarch in small bowl.

Toss to coat.

Heat oil in large non-stick skillet or wok on medium heat.

Add chicken.

Stir fry 5- 7 minutes or until no longer pink in center.

Remove from heat.

Add onions, garlic, red pepper and ginger to skillet.

Stir fry 15 seconds.

Remove from heat.

Combine vinegar, soy sauce and sugar in small bowl.

Stir well.

Add to skillet.

Return chicken to skillet.

Stir until chicken is well coated.

Stir in nuts.

Heat thoroughly, stirring occasionally.

Serve over hot rice.

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