Chinese Kung Pao Chicken

Total Time
25 mins
10 mins
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  1. Cut chicken into bite size pieces.
  2. Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
  3. Add chicken pieces mixing to coat well.
  4. Cover and refrigerate 30 minutes.
  5. Vegetables: Set aside prepared vegetables.
  6. Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
  7. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
  8. Add the sauce mixture and heat for a minute or so.
  9. Serve over rice and sprinkle peanuts over each serving.