Reviewed: Mar. 24, 2012

Outstanding recipe! We reduced the amount of chiles and peanuts (used a 1/3 cup) and added snow pea pods as well.

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Reviewer:

shauns

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Cooking Level: Intermediate

Home Town: Gilby, North Dakota, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 13, 2012

Delicious! I used coconut oil to fry since I read that is considered healthier (currently) and it was great. I tripled the whole thing. I recommend finding a way to cook the shrimp a bit less than you cook the chicken - it turns out perfectly with just a short time frying and boiling.

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Reviewer:

Kim

Reviewed: Feb. 9, 2012

I made this using red bell pepper, broccoli, water chestnuts, snow peas, and green onions. I didn't put the peppercorns in, and I used sriracha in place of the chilis because that's what I had on hand. I did add some chopped fresh ginger. I forgot to sprinkle the cornstarch onto the chicken, but I mixed a small amount with some cold water and added it to the sauce as I cooked it. It came out fantastic- I will definitely make again and again!

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Reviewer:

SNACKCRACKER675

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jan. 28, 2012

Absolutely delicous! I didn't bother with the dark soy sauce, and I don't think it really mattered!

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Reviewer:

Emma L.

Reviewed: Jan. 2, 2012

I had to omit the shrimp due to my husbands allergies, but otherwise made as is and it was great! Thanks!

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4 users found this review helpful

Reviewer:

MichaeleM

Cooking Level: Intermediate

Home Town: Elberfeld, Indiana, USA

Living In: Lyons, Indiana, USA

Reviewed: Nov. 17, 2011

Yum.

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Reviewer:

MommyChef

Reviewed: Nov. 13, 2011

Love this recipe! Mine turned out spectacular! The 16 dried red chile peppers added just enough spice. Where it says the garlic will brown in a few seconds, they're not kidding! Before this step, I would turn my burner down to medium. Still turned out perfect! I added zucchini to mine! Delicious!

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Reviewer:

Josie

Reviewed: Nov. 8, 2011

Best Kung Pao recipe I've tried--tastes just like PF Changs. WARNING: DO NOT use 16 red chili peppers unless you have dead taste buds. We used 4 and our mouths were on fire. 2 is a good amount to use.

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Reviewer:

mrosenthal

Reviewed: Oct. 21, 2011

I followed the recipe exactly. It tasted like soy sauce and the heat from the peppers, which was disappointing. I like spicy food but not if there's no other flavor other than "hot". I'd grind the peppercorns, too. No one liked crunching into them and they were hard to avoid.

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Reviewer:

NewWife2006

Reviewed: Sep. 20, 2011

This was amazing! The only problem was the shrimp was a little over-cooked. Next time I won't cook the shrimp with the chicken at the beginning, I'll just add it after I put the veggies in the wok.

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12 users found this review helpful