• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Kung Pao Chicken

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 2 tb Reduced-sodium soy sauce,
  • 2 tb Dry sherry,
  • 1 Clove garlic, minced
  • 1 ts Ginger root, pared
  • 5 oz Chicken cutlets, cut in 1"
  • -cubes
  • 1 ts Peanut oil (or vegetable
  • -oil),
  • 2 Chili peppers, dry,mild
  • 1 oz Unsalted peanuts,
  • -dry-roasted, shelled
  • 1 md Red bell pepper, cut into
  • -matchsticks
  • 1/4 c Scallion, sliced diagonally
  • 1/4 c Chicken broth,
  • 1 ts Cornstarch,


In a small glass or stainless-steel mixing bowl combine soy sauce, sherry,
garlic, and gingerroot.; add chicken and turn to coat. Cover with plastic
wrap and refrigerate at least 30 minutes. In 12-inch skillet heat oil; add
chili peppers and cook over medium-high heat, stirring frequently, until
peppers are browned, about 1 minute. Remove and discard peppers. To same
skillet,add peanuts and cook over medium-high heat, stirring frequently
until nuts are slightly browned, about 1 minute. Transfer nuts to plate;
set aside. Using slotted spoon, transfer chicken to same skillet, reserving
marinade. Cook chicken over medium-high heat, stirring frequently, until
browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken
to plate with peanuts; set aside. Add bell pepper and scallions to skillet
and cook over medium-high heat, stirring frequently, until tender-crisp, 1
to 2 minutes.

Add broth and cornstarch to reserved marinade and stir to dissolve
cornstarch; add to bell pepper-scallion mixture in skillet, aling with
chicken and peanuts, and cook, stirring constantly, until mixture comes to
a boil and thickens, 2 to 3 minutes.

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