• Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4

Kung Pao Chicken Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 pound chicken breast, cut into bite sized pieces
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinkiang (Chinese black vinegar) or balsamic vinegar
  • 2 tablespoons chicken broth or water
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 3 tablespoons oil
  • 10 dried red chilies
  • 1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted and ground*
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 4 green onions, sliced
  • 1/4 cup peanuts
  • 1 teaspoon sesame oil

 Directions

Mix the soy sauces, Chinkiang, broth, sugar and corn starch and set aside.
Heat one tablespoon of the oil in a pan over medium-high heat, add the chicken and saute until just about cooked and set aside.
Heat the remaining oil in a pan over medium-high heat, add the chilies and peppercorns and saute until fragrant, about a minute.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the sauce mixture, bring to a boil, add the chicken, green onions and peanuts, remove from heat and stir in the sesame oil.

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