East Side Mario's Kung Pow Chicken

Does anyone have any idea how to make this the way the restaurant does. They took it off the menu and I love it!

Dori from Calgary, Alberta

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July 21, 20070 found this helpful

I did a search for this on www.ask.com , then I typed in your title ...

Many recipes came up on this search for this type chicken. Hope you find one you like or is close to the one your looking for. Good Luck!

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July 21, 20070 found this helpful

Kung Pao Chicken recipe

Kung pao is traditionally a highly spicy dish; feel free to adjust the quantity of red-pepper flakes to suit your taste

 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces

 5 tablespoons lite soy sauce

 2 tablespoons sherry

 1 tablespoon plus 2 teaspoons cornstarch

 2 teaspoons sugar or Splenda

 2 tablespoons white wine vinegar or rice vinegar

 2 teaspoons Asian sesame oil

 1/3 cup water

 1/2 cup water chestnuts

 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces

 1/4 teaspoon dried red-pepper flakes

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large nonstick frying pan, spray olive oil cooking spray and heat over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Spray pan with olive oil cooking spray. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

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July 24, 20070 found this helpful

I dont think this is the same as East Side Marios but I will give it a shot.

thanks

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