CHUNG PAO CHICKEN RECIPES

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3-4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into 1 inch pieces; 1 tablespoon cornstarch; 2 teaspoons light sesame oil or 2 teaspoons vegetable oil; 3 tablespoons green onions, chopped with tops; 2 garlic cloves, minced; 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste); 1/2 teaspoon powdered ginger (can use fresh grated if preferred); 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar; 1/3 cup dry roasted peanuts; 4 cups cooked rice, hot

KUNG PAO CHICKEN RECIPE - FOOD.COM

Kung Pao Chicken Recipe - Food.com image

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 703.3, FatContent 20, SaturatedFatContent 3.2, CholesterolContent 96.8, SodiumContent 1052.6, CarbohydrateContent 83.6, FiberContent 3.1, SugarContent 4.2, ProteinContent 45.5

KUNG PAO CHICKEN RECIPE | MYRECIPES

Kung Pao Chicken Recipe | MyRecipes image

Provided by Maureen Callahan

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1?½ tablespoons peanut oil
? cup unsalted peanuts, skins removed
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
1 teaspoon crushed red pepper flakes (or to taste)
2 cloves garlic, minced
1 teaspoon peeled, minced fresh ginger
6 green onions, thinly sliced
3 tablespoons chopped fresh cilantro
4 cups cooked rice

Steps:

In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens. Remove from heat. Stir in the cilantro and serve over the hot rice.

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