KUNGPAO CHICKEN RECIPE 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: HOW TO MAKE IT - TASTE OF HOME

Kung Pao Chicken Recipe: How to Make It - Taste of Home image

My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 teaspoons cornstarch, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chicken stock
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce
2 tablespoons peanut oil, divided
1 small red onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 cup minced fresh cilantro
1/4 cup dry roasted peanuts

Steps:

In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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KUNG PAO CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia
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Total Time 40 minutes
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Calories per serving

In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

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