Kung Pao Chicken

Prep Time
Cook Time
Ready In

"Our favourite recipe for Kung Pao Chicken, very delicious served over brown rice or over noodles. Adapted to our tasts from a recipe by Micheal Smith. it looks long and complicated but it fact is very easy to make and enjoy!!"

Original recipe yields 4 servings


  • Serving Size: 1 (341.2 g)
  • Calories 290.2
  • Total Fat - 15.5 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 10.8 mg
  • Sodium - 377.7 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 6.1 g
  • Sugars - 9.7 g
  • Protein - 11.9 g
  • Calcium - 155.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 62.4 mg
  • Thiamin - 0.2 mg

Step 1

Stir Fry:

Step 2

Prepare all the vegetables and pile in groups on a large tray, set aside until ready to use.

Step 3


Step 4

Put the cornstarch in a bowl and toss the chicken in it until thoroughly coated. Set aside in refrigerator until ready to use.

Step 5


Step 6

Put the ingredients in bowl and whisk together until smooth

Step 7

To Cook:

Step 8

Prepare the vegetables, chicken and sauce, ready to quickly add to wok.

Step 9

Heat a wok or large frypan over high heat; pour a splash of oil into the pan adn when it is smoking hot add the peppercorns (or chili flakes), stir for 1 minute.

Step 10

Add the garlic and chopped ginger; stir fry for 1 minute

Step 11

Add the coated chicken to the wok; stirfry until the chicken is golden brown, about 5 or 6 minutes

Step 12

Add the peppers and celery to the wok; continue to stirfry another 3 minutes

Step 13

If the sauce has settled, quickly give it another whisk and add to the wok; stir constantly until thick and bubbly

Step 14

Add the bean sprouts and green onion; stirfry just until combined; remove from heat

Step 15

Serve hot over brown rice or egg noodles

Tips & Variations

No special items needed.

Tags : Dinner



Derf, you have done it again. I loved the addition of the peanut butter, and yes, I used chunky too for the added crunch. I served it up with some noodles and my boyfriend and I enjoyed it very much! Thank you for another great dish Derf! Linda

(21 Sep 2012)