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

    Kung Pao Chicken. Photo by LifeIsGood

    1/4 Photos of Kung Pao Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Lazarus's Note:

    Taken from the "Company's Coming Asian Cooking" cookbook. We make this on a regular basis, and it's always delicious. Try not to substitute, as the specialty ingredients are what make it special and unique.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Sauce

    Chicken Mixture

    Carrot Mixture

    • 1 tablespoon sesame oil
    • 1 garlic clove, crushed (may substitute 1/4 tsp garlic powder)
    • 1/2 teaspoon finely grated gingerroot (may substitute 1/8 tsp gound ginger)
    • 2 small carrots, thinly sliced on sharp diagonal

    Pepper Mixture

    • 1/2 medium green pepper, diced
    • 1/2 medium red pepper, diced (may omit green pepper and use 1 whole red)
    • 1 -5 fresh small red chile, remove seeds and ribs if less heat is desired
    • 3 green onions, cut on diagonal into 1 inch (2.5 cm)

    For cooking chicken

    • 1 tablespoon cooking oil

    Serve with either

    Directions:

    1. 1
      Sauce: Stir first 5 ingredients in small cup until smooth. Set aside.
    2. 2
      Chicken: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add chicken, sesame oil, egg white and garlic to bowl. Mix until chicken is very well coated.
    3. 3
      Carrot: Heat wok until very hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
    4. 4
      Peppers: Add next 4 ingredients. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to medium bowl.
    5. 5
      Cooking Chicken: Add second amount of sesame oil to hot wok. Add chicken mixture. Stir immediately to break up chicken pieces. Stir-fry on medium-high heat for about 3 minutes until chicken is no longer pink. Stir sauce. Stir into chicken mixture until boiling and thickened. Add pepper mixture. Heat and stir until peppers are coated and mixture is heated through.
    6. 6
      Serve with either vermicelli or rice.

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    Ratings & Reviews:

    • on October 27, 2012

      55

      Wonderful!!! Made as written the only thing I did was to add some chopped peanuts to the top. This was really quite easy to assemble...as a previous reviewer said once the prep work was done it goes together easily, quickly and so delicious. Definately a keeper. Thank you for posting. Made for Fall PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2012

      55

      This is such a great recipe for Kung Pao Chicken. My family loved this served atop brown and wild rice. The sauce gave the chicken mixture a wonderful flavor with just a hint of spice (I used 2 serrano peppers. (I can never seem to find red chilies at any store!!). I loved the sambal oelek addition! I also really loved the carrots and red pepper. Yummy combinations. This recipe took me closer to an hour. Maybe I was moving slowly!? Thanks for posting! Made for Spring PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2009

      55

      I saw loof's photo while hosting PAC this morning & I knew I had to make it. Unbelievably, I had all the ingredients on hand, down to the sambal, hoisin, fresh ginger & exactly 3 green onions. It was just meant to be, I guess. Don't let the long list of ingredients intimidate. It's basically a few bowls of mixtures that can easily be prepped & then cook time was so minimal. I left out the red chilies & used 1/2 teaspoon of the sambal, but by then it was so tame even my toddler could eat it. We all agreed that there will be a next time & I'll be able to kick it up a notch or two then. :) I'm really excited that I can now satisfy my kung pao craving with an easy & delicious homemade recipe. Thanks for sharing this recipe, Lazarus!

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

    Read All Reviews (4)

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    Nutritional Facts for Kung Pao Chicken

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1173.5
     
    Calories from Fat 113
    66%
    Total Fat 12.6 g
    19%
    Saturated Fat 2.0 g
    10%
    Cholesterol 72.7 mg
    24%
    Sodium 861.3 mg
    35%
    Total Carbohydrate 215.4 g
    71%
    Dietary Fiber 8.1 g
    32%
    Sugars 4.3 g
    17%
    Protein 41.8 g
    83%

    The following items or measurements are not included:

    sambal oelek

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