Reviewed: Nov. 23, 2008

Nice, easy, yummy recipe! I made very few modifications. Just doubled the amount of the marinade and tripled the sauce. I used less cornstarch than called for and still had to add more water. Nothing wrong with that. I'm just happy that the kids enjoyed it and that we didn't have to pay restaurant prices for a meal with an Asian flair.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Nov. 21, 2008

I thought this recipe was fantastic with some changes that I made. I doubled the marinade and left it for 2 hours in the refrigerator and it was perfect. I also used about half of the marinade when cooking the chicken. I added broccoli, celery and matchstick carrots to this dish, therefore, I tripled the sauce for it, which turned out perfectly. I used 1T. roasted red chili paste and 2T. of sriracha sauce, which is a chili garlic sauce found in most Asian food aisles. **Just a warning** This sauce thickens up A LOT, which once added to the chicken and the vegetables covers very nicely, so don't worry. I made this with the Fried Rice Restaurant Style from this site and it was a super meal. Great recipe with some changes and additions, thanks!

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lvs2ckinwi

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

i'm going to give this recipe 5 stars even tho there are a few changes that need to be made.. contrary to what other reviewers have said, the amount of marinade is fine and does not have to be changed.. the sauce does need to be doubled however.. adding water to the sauce while heating is important to give it the right consistency however i would be careful not to add too much (about 1/2 cup) as it WILL dilute the flavor.. otherwise its a great recipe with great flavor..

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earth_is_dumb

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Reviewed: Oct. 25, 2008

We enjoyed this. My husband was nervous because of the Kung Pao Seinfeld episode (George likes his chicken SPICY!!) so I cut down the chili paste to 1 tbsp instead of 1 oz. I also thinned it with some chicken broth because there wasn't enough sauce as written to make it good served over rice.

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MrsPinky

Cooking Level: Expert

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Reviewed: Oct. 22, 2008

outstanding will surely make again

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TEXANHERE

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Reviewed: Oct. 20, 2008

Restaurant quality! Completely delicious. I added a dash more chili paste, though.

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Danae

Cooking Level: Intermediate

Home Town: Uxbridge, Ontario, Canada

Living In: Miami, Florida, USA

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Reviewed: Oct. 18, 2008

This was really good and easy. I followed some of the other reviews and tripled the sauce so that I could add broccoli. It still was not enough. The sauce is good so make a lot of it...do not triple the amount of cornstarch, it will be too thick.

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patrickclark

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Reviewed: Oct. 14, 2008

I added some bamboo shoots cause I like them, but I wish I had more veggies, like broccoli and/or snow peas. It needed something green. Sauce was a little gooey, but I did double it, so it might have been that I messed something up.The fresh chopped peanuts are essential.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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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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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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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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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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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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melissa

Cooking Level: Intermediate

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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

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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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

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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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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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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carol b.

Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA

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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

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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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 }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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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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