I cooked this recipe for a company pot-luck and it was received very well. I'm a complete novice in the kitchen so, of course, I follow the recipe to the letter, and the results were tasty. I will be making this again. Only complaint I received is that some found it a little spicy. If you prefer less of that, cutting back on the chili paste should do the trick.

I couldn't believe how easy this recipe was to make and it turned out very yummy!! I ended up adding some broccoli just to give it some color since the green onions weren't enough "green", haha!

I make this about once a week or so. We freeze the leftovers (with rice) for quick lunches. Great recipe!

Amazing. Added some chiles and it came out eye watering hot. loved it.

Delicious!! So so good. We doubled the marinade and tripled the sauce so we'd have plenty to serve over the rice. Only added 2 1/2 T. chile paste and it was definitely spicy enough. Tasted like it was from a restaurant. A definite keeper. Thankyou so much!

Delicious recipe...only additions were some brocolli and celery and then served over steamed rice. Did add a bit extra chili paste as we like things extra spicy in our house! Very authentic restaurant flavor...enjoyed it!

This was a nice change for dinner. Served with steamed white rice and carrots. I subbed chili garlic sauce for the chili paste. It adds good flavor but not too much heat. We just aren't big on spicy foods here but do love Kung Pao Chicken.

I know I'm in the minority here, but we didn't care for this too much. If I were to ever make this again, I would not double or triple the sauce as many suggested - it made it too thick, more like a stew or a gravy. We don't like tons of sauce. However, that is not the author of the recipe's fault - that was me taking the most popular suggestions. We also live near an award winning Chinese restaurant in the Philadelphia area. Their kung pao is out of this world, so we are probably a little spoiled. This recipe was also a lot of work so I think I'll stick to ordering out.

Everybody in my house loved this recipe. I used cashews instead of peanuts and it was great.

Just like the chinese restaurant's! I used Morning Star Vegetarian Chik'n Strips instead of chicken breast since some of my family s vegetarian. It was great I did add about 2 tsp of red pepper sauce to give it a little more kick as we like really spicy foods. A definite keeper! Thanks for sharing

I followed the recipe exactly except I forgot to buy a can of water chestnuts! Great recipe, and VERY spicy. For those who wonder, an ounce is 2 tbsp, so it's 2 tbsp chili paste and 1/2 cup peanuts.

Very good - close to authentic. I often use chunks of boneless, skinless chicken thighs, which have more flavor and are juicier than breasts. I only use 1/2 tsp sugar because I really, really dislike any hint of sweetness in a meat dish. A touch or cilantro (fresh or good-quality dried) and dry sherry finish off this dish nicely.

I must have marinated the chicken too long as it was mushy. I also didn't use as much of the chili paste as it calls for and it was still plenty spicy. I will definitley try again without marinating so long.

I couldn't find chili paste so instead I used 2 tsps of chili powder and replaced the paste with a sweet chili sauce. Wasn't spicy enough but was very tasty none the less.

This recipe was quite good. Glad I followed others and quadrupled the sauce, it still needed a bit more if your going to serve it with rice and broccoli as I did. I agree 2oz of chili paste is more than enough when quadrupling, might go with 1 1/2 next time.

We make this all the time! thanks

I make this all the time. Really a great/easy recipe that my wife and I love. Sometimes I substitute cashews for the peanuts but otherwise it's great as is.