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    You are in: Home / Chinese / Kung Pao Chicken, Shrimp or Beef (Panda Express - Style) Recipe
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    Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

    Kung Pao Chicken, Shrimp or Beef  (Panda Express - Style). Photo by Papa D 1946-2012

    1/2 Photos of Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Sharon Anne's Note:

    After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article

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    1. 1
      Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
    2. 2
      Prep and chill veggies.
    3. 3
      Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
    4. 4
      About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
    5. 5
      Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
    6. 6
      Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
    7. 7
      Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
    8. 8
      Add cooked food to sauce and stir in peanuts.
    9. 9
      Serve over hot rice.

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    Ratings & Reviews:

    • on January 18, 2009


      This was a yummy recipe for Kung Pao chicken. I ended up adding some minced garlic to the marinade to give it a little extra flavor and added some in with the ginger and red pepper flakes. I also doubled the sauce since i like to eat it over rice. The overall flavor was a little mild for my liking (I really like foods with a lot of heat) so quadrupled the red pepper flakes and also added in some Siraccha red spice sauce. I will definitely cook this again!

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    • on November 17, 2008


      This is a good Kung Pao recipe. I used shrimp and reduce the amount of chunked peppers by half, also only used 2 tbs of lite soy sauce and omitted red pepper flakes. I liked the addition of the zucchini. *Made for Fall 2008 My 3 Chefs* Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2009



    Nutritional Facts for Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

    Serving Size: 1 (481 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 647.0
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 5.1 g
    Cholesterol 111.7 mg
    Sodium 1013.1 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 3.4 g
    Sugars 3.4 g
    Protein 34.7 g

    The following items or measurements are not included:

    rice wine vinegar

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