Kung Pao Chicken

Kung Pao Chicken

I phill hungry

Changed this simple recipie to make kung pao chicken. Also when I make the this I double the sauce and use half as a marinade for the meat.

Modified from: Asian Beef with Snow Peas

I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. In a small bowl, combine the soy sauce, rice wine, brown sugar, siricha and cornstarch. Add enough of this sauce to cover the diced chicken set aside and let marinade for 1 hour.
  2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger, dried chilis and garlic for 30 seconds. Add the chicken and stir-fry for 2 minutes or until evenly browned. Add the vegetables and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Top with peanuts and serve immediately.


Read all reviews 0

Other stories that may interest you