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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 26, 2008
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.
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rocky49152
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 26, 2008
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!
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nyuuchiX
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 25, 2008
I make this about once a week or so. We freeze the leftovers (with rice) for quick lunches. Great recipe!
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LOHREWOK
Cooking Level: Expert
Living In: Lawrence, Kansas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Sep. 11, 2008
Amazing. Added some chiles and it came out eye watering hot. loved it.
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Josh
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 23, 2008
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!
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Reviewer:

melissa
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 23, 2008
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!
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Centenar
Photo by Centenar
Cooking Level: Expert
Home Town: Salt Lake City, Utah, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 23, 2008
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.
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Valerie's Kitchen
Photo by Valerie's Kitchen
Home Town: Sunnyvale, California, USA
Living In: San Jose, California, USA
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 18, 2008
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.
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MomSavedbyGrace
Cooking Level: Intermediate
Home Town: Havertown, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 12, 2008
Everybody in my house loved this recipe. I used cashews instead of peanuts and it was great.
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Reviewer:

carol b.
Cooking Level: Intermediate
Home Town: Mesquite, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 11, 2008
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
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Bone Ami
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Cooking Level: Intermediate
Home Town: Arlington, Texas, USA
Living In: Clayton, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Photo by { s.a.r.a.h }
Reviewed: Aug. 7, 2008
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.
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{ s.a.r.a.h }
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Honolulu, Hawaii, USA
Living In: Palm Desert, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 1, 2008
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.
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Ga Cook
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 26, 2008
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.
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Reviewer:

Jennifer
Cooking Level: Intermediate
Home Town: Oklahoma City, Oklahoma, USA
Living In: Granbury, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 26, 2008
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.
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Reviewer:

LoneWolf367
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 25, 2008
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.
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BUTTERCUP
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 24, 2008
We make this all the time! thanks
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leakylanskeyla
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 21, 2008
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.
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