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    You are in: Home / Chinese / Chinese Kung Pao Chicken Recipe
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    Chinese Kung Pao Chicken

    Chinese Kung Pao Chicken. Photo by lazyme

    1/3 Photos of Chinese Kung Pao Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Vegetables

    • 8 medium Thai peppers (as many as you like, I use about 8)
    • 1 large green pepper, cut into bite size squares (leave them out if you don't like them)
    • 1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
    • 2 stalks celery, cut into bite size pieces on the diagonal
    • 1 (8 ounce) can sliced water chestnuts, drained

    Sauce

    Directions:

    1. 1
      Cut chicken into bite size pieces.
    2. 2
      Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
    3. 3
      Add chicken pieces mixing to coat well.
    4. 4
      Cover and refrigerate 30 minutes.
    5. 5
      Vegetables: Set aside prepared vegetables.
    6. 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. 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. 8
      Add the sauce mixture and heat for a minute or so.
    9. 9
      Serve over rice and sprinkle peanuts over each serving.

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    Ratings & Reviews:

    • on January 29, 2002

      55

      This was awesome!!! I didn''t have any dry sherry so I left it out.I also left out the thai peppers (I have small children) and sprinkled dry red pepper flakes on whom ever wanted at the table. I used onions, red pepper, mushrooms, carrot, brocolli and celery and served it over chinese noodles. YUM YUM YUM!!! I also added two cloves of garlic when stir frying my veggies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2011

      55

      I was craving Chinese food but didn't want to order out. This was a wonderful dish that I truly enjoyed. Made along with Chinese Fried Rice and some stir-fried asparagus and I was in heaven. Thanks Janic412 for a great keeper that I will make again! Made for ALL YOU CAN COOK BUFFET Special.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2008

      55

      This one is the BEST! The leftovers were also great the next day. Just returned from Taiwan and have been looking for some great Chinese recipes, I tried a couple other ones that were top rated and did not leave any stars or comments. They were just bland or nothing but nasty hot. The only change I made was the Thai peppers I used ten. Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chinese Kung Pao Chicken

    Serving Size: 1 (341 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 537.1
     
    Calories from Fat 207
    38%
    Total Fat 23.0 g
    35%
    Saturated Fat 3.7 g
    18%
    Cholesterol 97.1 mg
    32%
    Sodium 2179.0 mg
    90%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 5.9 g
    23%
    Sugars 18.0 g
    72%
    Protein 44.1 g
    88%

    The following items or measurements are not included:

    Thai peppers

    rice wine vinegar

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