KUNG PAO RECIPES

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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

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 SHRIMP RECIPE | ALLRECIPES



Kung Pao Shrimp Recipe | Allrecipes image

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Provided by Lisa Somerset

Categories     World Cuisine    Asian

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 18

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
? cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1?½ tablespoons soy sauce
1?½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Steps:

  • Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  • Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  • Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts : Calories 496.2 calories, CarbohydrateContent 36.2 g, CholesterolContent 173.9 mg, FatContent 29 g, FiberContent 4.1 g, ProteinContent 27 g, SaturatedFatContent 4.3 g, SodiumContent 2156.4 mg, SugarContent 18.6 g

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