Recipe by Chef John
"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."
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green onions, finely chopped (white parts only)
skinless, boneless chicken breast, cut into 1-inch pieces
soy sauce, or to taste
Asian chili paste (sambal), or more to taste
cubed red bell pepper
roasted, salted peanuts
salt and ground black pepper to taste
chopped green onion tops
cooked white rice
Chef John has delivered us another great recipe! Delicious!
I was all out of wine so I subbed beer* for the wine in the recipe and it was still awesome.
I used 1 cup zucchini, 1 cup broccoli and ½ cup yellow onion in favor of using the red bell pepper. Chef John said to use any veggie of your choice.
I omitted the jalapeno pepper because I didn’t want it to be too spicy hot for my guests.
I doubled the sauce, except I decreased the chili paste to 1½ Tbsp and the brown sugar** to just 1Tbsp.
I served it over steamed brown rice and it was an incredible meal. Everyone loved it.
Thanks Chef John!!!
* Beer, (Bud, Coors or Miller), always works as a nice substitute for white wine in any recipe.
** Even 1 Tbsp brown sugar is almost too sweet for this recipe. I recommend using less brown sugar unless you love the sweetness of Orange Chicken and Sesame Chicken entrées.
The only thing missing from the directions for this recipe is the need for a prep chef. I want someone else to measure out everything and chop all the vegetables and put it all in nice little ramekins so I can swoop in and put this dish together! It was quite good, but I think there are lots of other recipes for Asian cuisine that taste just as good but are less involved.
I made this last night for dinner and OH MAN was it good...my husband said it was better than Panda. I made it following every step except i used red wine vinegar in place of the white because i simply didn't have any. Other than that it was awesome!! Thank you Chef John!
My family loved this! I didn't have zucchini, so I added snow peas and celery and chopped fresh ginger with the garlic. Since I had 2 lbs of chicken, I doubled the recipe. I didn't use rice but chinese noodles. The recipe looks a little overwhelming with all the ingredients, but since I had most of the stuff (or if I didn't, it was easy to buy at the local grocery store) it really wasn't hard to make. My husband says it's definitely a "make again"!
Great recipe. I used boneless skinless chicken thighs. I believe that they have more flavor and are less dry, and cheaper than chicken breasts. I also added 1 star anise after the vegetables and the more complex flavor it added was great. I definetly will make this recipe again.
I had to laugh at the comment that you need a prep-chef for this. It is so easy to prepare... the cutting of the veggies takes 3 minutes. The rest is just measuring ingredients for the marinade and sauce. Very easy recipe and tasted great. Only change I made was use pea pods instead of zucchini and added the tbs of cornstarch to the chicken broth instead of adding water. It was great and I will definitely be making it again many times!
Great! I added an extra 1/2 chicken, doubled both the marinade and cooking sauce, and added carrots to the vegetables, and added baby corn, and water chestnuts the same time I added the cooking sauce. it was yummy. Would probably cut the chili paste back a bit next time.
Very easy. I'm a mid 20s bachelor with minimum cooking skills and I was able to make 8 servings under an hour. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Kung Wow Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 570
** Calories from Fat: 164
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