Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)
photo by Papa D 1946-2012
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 453.59 g chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
- 1 small egg, beaten
- 59.14 ml water
- 59.14 ml cornstarch
- 2.46 ml salt
- 2 green onions (white part sliced and greens cut into 1/2-inch pieces)
- 1 red pepper, chunked
- 1 green pepper, chunked
- 1 small zucchini, chunked
- 78.78 ml water
- 36.97 ml soy sauce
- 14.79 ml cornstarch (dissolved in 1 Tbsp cold water)
- 4.92 ml rice wine vinegar
- 29.58 ml vegetable oil, divided
- 4.92 ml garlic, minced
- 1.23 ml ground ginger
- 1.23 ml red pepper flakes
- granulated sugar, sprinkled in (to your taste)
- 78.78 ml peanuts, dry-roasted
- 946.36 ml cooked white rice (Botan, sticky rice)
directions
- Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
- Prep and chill veggies.
- Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
- 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.
- Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
- Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
- 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.
- Add cooked food to sauce and stir in peanuts.
- Serve over hot rice.
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Reviews
-
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!
RECIPE SUBMITTED BY
Sharon Anne
United States