Kung Pao Chicken

Print PrintShare with Friends

Prep:

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.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   2 tablespoons rice wine vinegar
  • add   4 cups cooked rice
  • add   3 tablespoons green onions
  • add   2 teaspoons light sesame oil or vegetable oil
  • add   2 teaspoons sugar
  • add   1 lb boneless skinless chicken breasts
  • add   2 tablespoons soy sauce
  • add   1/3 cup dry roasted peanuts
  • add   2 garlic cloves
  • add   1/2 teaspoon powdered ginger (can use fresh grated if preferred)
  • add   1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • add   1 tablespoon cornstarch

Instructions

  1. Combine chicken and cornstarch in small bowl.
  2. Toss to coat.
  3. Heat oil in large non-stick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet.
  8. Stir fry 15 seconds.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in small bowl.
  11. Stir well.
  12. Add to skillet.
  13. Return chicken to skillet.
  14. Stir until chicken is well coated.
  15. Stir in nuts.
  16. Heat thoroughly, stirring occasionally.
  17. Serve over hot rice.