Kung Pao Chicken

Kung Pao Chicken

751

"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!"

Ingredients

1 h 30 m {{adjustedServings}} servings 437 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. 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.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

751
  1. 1112 Ratings

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It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I liv...

I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absol...

Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to mari...