KUNG PAI 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 | RICARDO

Kung Pao Chicken | RICARDO image

Skip weeknight takeout because you're making that classic Chinese food staple—Kung Pao Chicken—at home tonight!

Provided by Ricardocuisine

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup (60 ml) chicken broth
3 tbsp brown sugar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
2 tsp cornstarch
2 tbsp cornstarch
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 lb (450 g) boneless, skinless chicken thighs, cubed
3 dried chili peppers, seeded and thinly sliced lengthwise
1 tsp Sichuan peppercorns, crushed
2 tbsp (30 ml) vegetable oil
2 garlic cloves, chopped
2 tbsp fresh ginger, chopped
1 red bell pepper, seeded and diced
1 celery stalk, diced
2 green onions, cut into 1/2-inch (1 cm) pieces
1/4 cup (40 g) roasted peanuts

Steps:

Sauce
Chicken

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