Reviewed: Oct. 29, 2007

Double the sauce and add a cup of water--excellent!

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Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 25, 2007

I have found it to be an excellent dish for your leftover broccoli stems. To make it more healthy, I add little pieces of broccoli stems and frozen mixed vegetable in it and that's a complete meal in one wok!

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hitomitojite

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 16, 2007

We make this all the time! thanks

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leakylanskeyla

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2007

I thought this was ok. I felt like it was missing something, but couldn't put my finger on it. It was still good, but I guess I was expecting more flavor.

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Ang

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Oxnard, California, USA

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Reviewed: Sep. 26, 2007

chalky

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crystalsal

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Reviewed: Sep. 14, 2007

pretty good. this actually tasted pretty authentic to me, which was surprising after reading some previous reviews.. we'll probably make this again. thanks! :)

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 2, 2007

This recipe turned out awesome!! I made a couple adjustments, such as 2x the marinade even though I only used 2 chicken breasts and I 4x the sauce - BUT, I only added 1.5 tablespoons chili sauce and 1 tablespoon of cornstarch/water. It still turned out with a great consistency, although I added maybe 1/4 water just for my liking. Since I only used 2 chicken breasts, I added fresh broccoli, 1/2 can of bean sprouts and a green bell pepper. This turned out really well and I would recommend it although you should at least double the sauce!

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mel

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

I found this to be very bland. I didn't have chili paste so used a chili sauce and possibly didn't use enough? But even so, there was not a lot of flavor to this dish, certainly not like kung pao's that i've had in restaurants.

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AUNTIEEM75

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Sammamish, Washington, USA

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Reviewed: Aug. 29, 2007

My husband if 1/2 Phillipino so eating vegetables and rice are his speciality, and he loved this! Even myself, being the complete midwestern girl that I am, was impressed with how well this turned out. Being daring I say and try it!

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kodiano

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Reviewed: Aug. 19, 2007

This is the best Kung Pao recipe I've ever tried. I like my food spicy and some comments said it was a little bland, so I added about an 1/8th teaspoon of cayenne pepper to the marinade. I used rice wine and Sesme oil. My husband said it was the best he's ever had.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 19, 2007

I have always wanted to make a chinese dish at home and although this wasn't exactly like a restaurant it was excellent. I didn't use the chile paste since I didn't have any and it turned out sweet but very good. I also doubled the marinade and sauce (except for the corn starch) to make sure I had enough sauce to coate the chicken. My husband doesn't like chinese food but he liked this.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Aug. 19, 2007

very flavorful and easy to make. I have one suggestion subsitute some soy sauce with some dark soy sauce for the same taste but a better color. Also there is this chinese hot sauce with an asian woman on the cover that is great. it's sorta like a chile oil.

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monicawong

Cooking Level: Intermediate

Home Town: Monterey Park, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 5, 2007

Yep, this was really good. Easy to make. Needed to be a bit more spicey for us, so we will throw in a jalapeno or two next time. I doubled the marinade, but took half out before adding the chicken to the rest of the ingredients so it didn't turn out too soggy/pasty.

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LetyPat

Cooking Level: Intermediate

Home Town: Midway City, California, USA

Living In: Portola Hills, California, USA

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Reviewed: Aug. 3, 2007

There was not a flavor in this dish at all. The meat seemed mushy with all of the oil and sauces and overall this was not at all what I would hope for in Kung Pao chicken.

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BarbieGirl

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Reviewed: Jul. 20, 2007

Wonderful! Our family doesn't handle spicy too well, so I left out the paste, and cut back on the red pepper flakes, then I added peanut butter like another reviewer said, and it was amazing! I also substituted vinegar for the white wine.

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