"This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it! " — CHUBBYCHEEK
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1 1/2 pounds
skinless, boneless chicken breast halves, cut into cubes
salt and pepper to taste
Chinese five-spice powder, or to taste
Asian (toasted) sesame oil
1 1/2 teaspoons
Chinese five-spice powder
vegetable oil, divided
red pepper flakes, or to taste
roasted peanuts, or to taste
I've made this several times, and not only is it delicious, it's a very flexible recipe. Sometimes I have more or less chicken, sometimes no green onions, sometimes I make extra sauce, sometimes I don't add the peanuts. No matter what, the flavor is wonderful! No idea if it's authentic, but it's good.
The kung- pao chicken tastes good, but it is not as good as Panda Express, it needs more spice.
not bad but not great either
Too sweet - not spicy enough. The sauce is really thick - sorry but this is not the recipe for us.
It was OK but not enough vegetables for me.
My family loved this, even the kids. Husband said he would have eaten more if I had it so next time I'll double it. I changed up the veggies to red bell peppers, scallions, zucchini, celery, and garlic. I would have added mushrooms had I thought of it. We will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Kung Pao Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 277
** Calories from Fat: 123
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