Kung Pao Chicken

Kung Pao Chicken
Photo by © Melanie Acevedo

Ingredients

  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 tablespoons cooking oil
  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
  • + 5 more ingredients
    • 1/3 cup water
    • ½ cup peanuts
    • 2 teaspoons Asian sesame oil
    • 2 tablespoons white-wine vinegar or rice vinegar
    • ¼ teaspoon dried red-pepper flakes

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch. 2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarc...

View full recipe at My Recipes

Comments

Variations on Kung Pao Chicken

  • Kung Pao Chicken
    • 1/4 cup dry sherry
    • 2 inner ribs celery, cut crosswise 1/2 inch thick
    • 1-1/2 lb. boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
    • +12 other ingredients
  • Kung Pao Chicken
    • 2 tablespoons coarsely chopped salted peanuts
    • 1 tablespoon ground fresh ginger (such as Spice World), divided
    • 4 cups broccoli florets
    • +9 other ingredients
  • Kung Pao Chicken
    • 1 tablespoon hoisin sauce
    • 1 teaspoon crushed red pepper flakes (or to taste)
    • +10 other ingredients


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