KUNG PAO CHICKEN AND SHRIMP RECIPES

Name: Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced); 1 small egg, beaten; 1/4 cup water; 1/4 cup cornstarch; 1/2 teaspoon salt; 2 green onions (white part sliced and greens cut into 1/2-inch pieces); 1 red pepper, chunked; 1 green pepper, chunked; 1 small zucchini, chunked; 1/3 cup water; 2 1/2 tablespoons soy sauce; 1 tablespoon cornstarch (dissolved in 1 Tbsp cold water); 1 teaspoon rice wine vinegar; 2 tablespoons vegetable oil, divided; 1 teaspoon garlic, minced; 1/4 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; granulated sugar, sprinkled in (to your taste); 1/3 cup peanuts, dry-roasted; 4 cups cooked white rice (Botan, sticky rice)

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE ...

Kung Pao Chicken, Shrimp or Beef (Panda Express - Style ... image

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)

Steps:

Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
Prep and chill veggies.
Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
Add cooked food to sauce and stir in peanuts.
Serve over hot rice.

Nutrition Facts : Calories 647.1, FatContent 24.9, SaturatedFatContent 5.2, CholesterolContent 111.8, SodiumContent 1013.2, CarbohydrateContent 70, FiberContent 3.5, SugarContent 3.4, ProteinContent 34.7

KUNG PAO SHRIMP (KUNG PAO PRAWN) | CHINA SICHUAN FOOD

Kung Pao Shrimp (Kung Pao Prawn) | China Sichuan Food image

Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.

Provided by Elaine

Categories Main Course

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 22

Ingredients

300 g unshelled shrimp
3 tbsp. vegetable cooking oil
7-15 dried chili pepper
1 tsp Sichuan peppercorn
3 garlic cloves (, chopped)
1 thumb root ginger, (chopped)
1/2 green pepper (, cut into small pieces)
1/2 red bell pepper ( , cut into small pieces)
2 Chinese large scallion (, white part only )
1/4 cup roasted peanuts or cashew
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tbsp. black vinegar
2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. salt
2 tbsp. stock or water
1 tsp. sugar
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1/8 tsp. ground pepper
1 tsp. cornstarch

Steps:

Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch.
Mix all the ingredients for kung pao sauce in a small bowl.
Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.
Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.
Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.

Nutrition Facts : Calories 543 kcal, CarbohydrateContent 18 g, ProteinContent 39 g, FatContent 35 g, SaturatedFatContent 20 g, CholesterolContent 378 mg, SodiumContent 3061 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

More about "kung pao chicken and shrimp recipes"

BEST SHRIMP KUNG PAO NOODLES RECIPE - HOW TO MAKE SHRIMP ...

If you're looking for a simple, fast, and delicious dinner, then look no further. These kung pao noodles are super-saucy and have the perfect amount of spice.
From delish.com
Reviews 5
Total Time 40 minutes
Category weeknight meals, dinner
Cuisine Asian

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain. In a large skillet over medium heat, heat sesame oil. Add green onions and ginger and cook until fragrant, 1 minute. Add shrimp, then season with salt and pepper. Cook until opaque, 3 minutes, then remove from skillet. To same skillet, heat olive oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Pour in soy sauce, chicken broth, sweet chili sauce, Sriracha, and rice vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly. Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.

See details

KUNG PAO SHRIMP RECIPE | ALLRECIPES

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.
From allrecipes.com
Reviews 4
Total Time 1 hours 55 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 496.2 calories per serving

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.

See details

KUNG PAO CHICKEN RECIPE | ALLRECIPES

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
From allrecipes.com
Reviews 4.3
Total Time 1 hours 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 436.5 calories per serving

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

See details

KUNG PAO STIR FRY | P.F. CHANG’S HOME MENU

Chicken stir fried with colorful red and yellow bell peppers, crisp celery, crunchy peanuts and P.F. Chang's® Home Menu bold and spicy Kung Pao Sauce, topped with scallions
From pfchangshomemenu.com
Reviews 5
Total Time 30 minutes
Cuisine Asian

Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

See details

QUICK AND EASY KUNG PAO SHRIMP RECIPE - RECIPES.NET

This kung pao shrimp is made with a rich and flavorful sweet-spicy sauce, for a more luscious, belly-filling dinner meal!
From recipes.net
Reviews 1
Total Time 20 minutes
Cuisine American

Sauté until it starts to thicken and coat the shrimp. Garnish with sliced green onions if desired.

See details

KUNG PAO SHRIMP WITH CASHEWS RECIPE - JOYCE JUE | FOOD & WINE

Plus: More Seafood Recipes and Tips
From foodandwine.com
Reviews 4

In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.

See details

RECIPE FOR THE WORLD'S BEST KUNG PAO CHICKEN & SHRIMP ...

There’s a reason that Kung Pao chicken and Kung Pao shrimp are two of the most popular Chinese food dishes. They take inspiration from classic Chinese cooking and have evolved into something unique and special all their own, chock full of spicy, sweet, and savory flavors that mix well with chicken, shrimp, and all of your favorite meat options.
From flybyjing.com

See details

KUNG PAO SHRIMP (BETTER THAN CHINESE TAKEOUT ... - RASA ...

Aug 03, 2020 · Ingredients 2 tablespoons oil 1 inch (2 cm) piece ginger, peeled and thinly sliced 1/4 onion, quartered 1/2 green bell pepper, cut into pieces 10 mini dried red chilies, (5 regular-sized dried chilies) 10-12 oz. (300 g-350 g) big shrimp, shelled, peeled and deveined 1/4 cup roasted peanuts 3 stalks ...
From rasamalaysia.com

See details

AWESOME KUNG PAO SHRIMP | THE RECIPE CRITIC

Sep 15, 2019 · Cook your shrimp: In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost tender. Add the shrimp and cook for 2-3 minutes until pink. Make your sauce: In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes.
From therecipecritic.com

See details

KUNG PAO SHRIMP (30 MINUTE MEAL) - SPEND WITH PENNIES

Jul 18, 2020 · Just a few simple steps and a special dinner will be on the table! Toss shrimp with cornstarch & soy sauce (this tenderizes and adds a nice crust). Cook onions, then bell peppers and garlic, ginger, and red pepper flakes. Simmer. Add the sauce to the skillet and the shrimp and cook until thickened.
From spendwithpennies.com

See details

KUNG PAO SHRIMP - ASIAN FOOD RECIPES AND TECHNIQUES

Apr 26, 2021 · It is a spin-off from Kung Pao chicken, the original dish how Kung Pao is prepared. Kung pao shrimp is reinterpreted with endless versions outside China to suit local tastes. The authentic version uses plenty of Szechuan peppercorns, chilies, scallion, and peanuts. Kung pao shrimp from other countries are relatively less spicy and include more ...
From tasteasianfood.com

See details

QUICK MENU IDEAS: KUNG PAO CHICKEN | COOK'S ILLUSTRATED

Nov 26, 2021 · This week’s menus include Kung Pao Chicken, Roasted Bone-In Chicken Breasts, and Shrimp Scampi for dinner in about an hour. Print Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork.
From cooksillustrated.com

See details

KUNG PAO SHRIMP (30 MINUTE MEAL) - SPEND WITH PENNIES

Jul 18, 2020 · What is Kung Pao Shrimp? Kung Pao shrimp is a sweet and spicy combination of fresh, crisp, sautéed veggies with shrimp. The sauce for this recipe combines a bit of broth with bold flavors from soy sauce, hoisin and sesame oil. A sprinkle of chili flakes add some heat (add a little or a lot).
From spendwithpennies.com

See details

WHAT IS KUNG PAO CHICKEN? AND HOW TO MAKE KUNG PAO CHICKEN ...

The building blocks of kung pao chicken are chunks of boneless chicken, chili peppers, and peanuts. A bit of soy sauce adds a necessary punch of salinity and scallions give it a nice zing. Corn ...
From foodnetwork.com

See details

KUNG PAO CHICKEN - GIMME SOME OVEN

Aug 03, 2015 · To Make The Kung Pao Chicken: Heat 1 tablespoon oil in a wok or large saute pan over medium-high heat. Add chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside. Transfer cooked chicken to a separate plate and set aside.
From gimmesomeoven.com

See details

KUNG PAO CHICKEN - ONCE UPON A CHEF

May 13, 2020 · Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside. Add an additional 1/2 tablespoon of oil to the pan and set over high heat.
From onceuponachef.com

See details

KUNG PAO CHICKEN RECIPE | FOOD & WINE

Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute. Step 3. Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy ...
From foodandwine.com

See details

REAL-DEAL KUNG PAO CHICKEN RECIPE - SERIOUS EATS

Feb 18, 2021 · Return wok to high heat until smoking. Add 1/4 of oil and immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer.
From seriouseats.com

See details

KUNG PAO CHICKEN WITH BELL PEPPERS RECIPE | EATINGWELL

Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate. Step 4. Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked ...
From eatingwell.com

See details