Kung Pao Chicken


  •  1 1/2 lbs chicken skinless boneless chicken breasts or thighs cut in bite size pieces
  •  2 tablespoons sherry
  •  2 tablespoons soy sauce
  •  1 tablespoon corn starch
  •  2 tablespoons vegetable oil
  •  1 red pepper diced
  •  1 green pepper diced
  •  3 cloves garlic minced
  •  6 scallions cut in 1 inch pieces
  •  1/2 cup unsalted peanuts
  •  6-8 dried chilies cut in half


  •  2 tablespoons soy sauce
  •  1 tablespoon hoisin sauce
  •  1 teaspoon sesame oil
  •  2 teaspoons brown sugar
  •  1 teaspoon balsamic vinegar
  •  1/4 cup low sodium chicken broth
  •  1 teaspoon sriracha or sambal oelek
  •  1 tablespoon cornstarch


In large Ziploc bag combine cut chicken, sherry, 2 tablespoons soy sauce and cornstarch. Allow to sit for 30 minutes.

Add 1 tablespoon vegetable oil to large skillet or wok and heat over high heat almost to smoking point. Remove chicken from Ziploc bag with tongs so excess liquid drains off and add chicken and cook until golden brown stirring frequently. If chicken is too crowded in pan work in small batches. Remove chicken to plate.

Add 1 tablespoon vegetable oil to same large skillet or wok and heat over high heat almost to smoking point.  red and green peppers and cook until crisp tender: about 3-4 minutes stirring frequently. Add scallions, peanuts, and dried chilies and cook for 1 minute. Reduce heat to low. Add the minced garlic cooking for 1 minute and stirring constantly. Remove to plate.

In small bowl whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha and cornstarch. Cook in same skillet or wok over low heat until slightly thickened. Return chicken and vegetables to skillet or wok and warm for 1-3 minutes.

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