This was so tasty! I added carrots, green peppers, and watercress to the recipe and it made it so much nicer. Served with brown rice was a hit! Next time I will add more chili paste as it could have been hotter.
I doubled the sauce for rice. We just loved this recipe. Would like a little more heat so will increase that next time and there will be a next time. Served on rice.
This was very tasty! I changed one thing...I left out the onion and added celery...Yum!
tasty, while it is a little bit hot and not good for my poor skin
Excellent dish. I put in more of the chili sauce, added carrots, celery, onions and ginger. Put it over a bed of rice and its dinner everyone loves.
This was wonderful. GREAT flavor. I made my own chili sauce and added green beans, and mushrooms.
We have made this twice now, and it's on the rotation again for this week. We make it as written with one MAJOR change - we use firm or ex-firm cubed tofu in place of the chicken, keeping the egg white and corn starch as written. OK, I think we also increase the peanuts slightly. Served with steamed brown rice, it's a tasty and healthy winner. update: still making this, but we've added some ginger.
This recipe is so GOOD!!! You've stumbled upon it don't make the mistake of not trying it. One thing that I think i will add next time is about 1tbsp of Ginger to the sauce. Oh did i mention that this recipe is EXCILENT!!!!
I love this recipe! It was my first 'real' time cooking and it turned out PERFECT! (It was perfect for sticky rice) My entire family loved it (and thats rare!); they want me to cook alot more becuase it was delicious!
With each ingredient added, our tastebuds got excited. This is the 4th Kung Pao recipe we've tried, and certainly the best! This dish was great although we had to substitute a couple of ingredients (due to not having them): Chinese Chili Paste, Peanuts & Pepper Flakes. STILL... this is our new favorite!