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Kung pao chicken recipes - 5 recipes

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Top rated Kung pao chicken recipes

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Calories 550kcal, Fat 12

  • 10 • oz jasmine rice
  • 2 Tablespoons (1 oz) tamari
  • chili garlic sauce
  • 3 oz scallions
  • 1 lb snow peas
  • 1 lb boneless skinless chicken breasts
  • kosher salt
  • ground pepper
  • apple cider vinegar (or white wine vinegar)
  • sugar
  • all-purpose flour
  • neutral oil, such as vegetable
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Better Than Takeout Kung Pao Chicken

  • Chicken and Sauce
  • 1.5 lbs Boneless Skinless Chicken Thighs, cut into 1 inch chunks
  • 1/4 Cup Tamari or Soy Sauce
  • 1 Tbsp Shaoxing wine or dry sherry
  • 1 Tbsp cornstarch
  • 1.5 tsp toasted sesame oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground white or black pepper
  • 1 Tbsp Chinese black or rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp sambal oelek or chile-garlic paste
  • Stir Fry
  • 3 Tbsp vegetable oil
  • 2 medium bell peppers, large dice
  • 2 medium celery stalks, thinly sliced on a slight diagonal
  • Kosher salt
  • 2 cloves garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 1/2 cup roasted peanuts
  • 2 medium scallions, thinly sliced
  • 6 Cups Steamed rice for serving
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Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows)

  • Chicken:
  • 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch / corn flour
  • Sauce:
  • 1/2 cup low-sodium chicken stock (or broth) -- water can be used
  • 5 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
  • 2 tablespoon Chinese Shaoxing wine (or dry sherry)
  • 2 teaspoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch / corn flour
  • Stir Fry:
  • 4 tablespoons cooking oil divided
  • 1 1/2 tablespoons garlic (4-6 cloves)
  • 1 tablespoon ginger
  • 1/2 red bell pepper (capsicum) seeded and diced
  • 1/2 green bell pepper (capsicum) seeded and diced
  • 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
  • 1 tablespoon Sichuan peppercorns lightly toasted and ground
  • 4 green onion / scallion stems cut into 1-inch pieces
  • 1/2 cup roasted/unsalted peanuts
  • 2 teaspoons sesame oil optional
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Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, corns...

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons minced ginger
  • 1 tablespoon sherry
  • 1 tablespoon sriracha
  • 1 tablespoon cornstarch mixed with 3 tablespoons water
  • 2 teaspoons rice wine vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons peanut oil
  • 8 dried Asian chile peppers, snipped into small pieces
  • 6 boneless, skinless chicken thighs, diced small
  • 2 stalks celery, very finely sliced
  • 1 large red bell pepper, cut into large chunks
  • 1/2 cup unsalted peanuts
  • Cooked lo mein or chow mein noodles, for serving
  • 2 green onions, sliced
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total time - 10 minutes

  • 2 medium zucchini, about 8 ounces each, ends trimmed
  • 1 teas. grapeseed oil or canola oil
  • 6 ounces skinless chicken breast, cut into 1/2 inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2 inch pieces
  • 1 teas. sesame oil
  • 2 cloves garlic, minced
  • 1 teas. ground ginger
  • 2 tab. crushed dry roasted peanuts
  • 2 tab. thinly sliced scallions along diagonal
  • For the Sauce: 1 1 /2 tab. reduced soy sauce (tamari for gluten free)
  • 1 tab. balsamic vinegar
  • 1 teas. hoisin sauce
  • 2 1/2 tab. water
  • 1/2 tab. Sambal Oelek Red chili paste
  • 2 teas. sugar
  • 2 teas. corn starch
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