Kung Pao Chicken

Kung Pao Chicken

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  • Servings



  • 4 chicken breasts

  • 3 celery stocks

  • 1 med red and green peppers

  • 6 green onions

  • 2 tbsp red wine or rice or white vinegar

  • 2 tbsp veg oil

  • 2 tsp asian chili sauce

  • 1 tbsp salt & pepper

  • 1 tbsp sugar

  • 1 med spanish onions

  • 2 tbsp chicken stock

  • 2 tsp sesame oil

  • 5 tbsp kung pao sauce or szechuan sauce

  • 2 tbsp cornstarch and water mix

  • 2 cloves garlic

  • ½ cup chicken stock or pwd


Cut chicken into cubes, marinate with half the salt, pepper, red wine vinegar,chicken stock, garlic, sesame oil, veg oil and third of the cornstarch mix. Cut all other veges the same size as the chicken. Blanch veges. Heat wok,add remaining veg oil, garlic. Add chicken and stir fry for a couple of minutes and add veges. Add all seasonings and half of chicken stock. Stir in cornstarch mix and thicken then add Kung Pae Sauce. note: marinating the chicken in the cornstarch mix makes the chicken smooth.


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