Kung Pao Chicken

I love trying new foods and recipes. Sometimes when the hubby and I go to restaurants, I try to figure out how to replicate the meal on my own. Typically I am way wrong and end up making something totally different. My hubby loves this chicken at our local Chinese restaurant, so when I stumbled upon this recipe, I tweaked it a bit to make it more how the restaurants are. Sure enough, it was a winner!! I also added homemade egg rolls to the dinner, and we definitely had happy tummies!! 


1 pound boneless, skinless chicken breasts, diced
2 tbsp cornstarch
2 tsp sesame oil
3 tbsp chopped green onions
5 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp powdered ginger
3 tbsp rice wine vinegar
3 tbsp soy sauce
2 tsp sugar
1/3 cup dry roasted peanuts


Combine chicken and cornstarch in small bowl. Toss to coat. Heat sesame oil in Wok over medium heat, add chicken and stir fry 5-7 minutes, or until chicken is cooked and golden brown. Remove chicken from Wok.
Add green onion, garlic, red pepper, powdered ginger into the Wok and stir fry for 15-20 seconds. In small bowl, mix together vinegar, soy sauce, and sugar. Pour mixture into Wok. Add chicken and stir to coat. Add in peanuts, simmer until all is well coated and mixed. Serve warm!!

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