Back to Recipe

Kung Pao Chicken

Here's how you make Kung Pao Chicken
Pause Continue Reading
  • Servings: 4
  • Prep: 30m
  • Cook: 18m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • Stir Fry:
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 celery stock, diced
  • 3 green onions, thinly sliced
  • 1 cup bean sprouts
  • Chicken:
  • 2 boneless chicken breasts cut into 1 inch chunks
  • 3 tablespoons cornstarch
  • Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons soya sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons peanut butter ( I used chunky)
  • To Cook:
  • 1 tablespoon peanut oil (I used veggie oil)
  • 1 teaspoon Szechwan peppercorns (I used chili flakes)
  • 12 cloves garlic, sliced ( or as much as you like)
  • 1 (2 inch) piece of fresh ginger, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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: Chicken:

  • 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: Sauce:

  • 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

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.