Easy Kung Pao Chicken

Extremely delicious.


  • 3 Tbsp. soy sauce
  • 1 Tbsp. peeled and grated fresh ginger
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 1/2 tsp. crushed red pepper
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 3 tsp. vegetable oil
  • 1 large onion, cut into thin strips
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  • 2 small green bell peppers, cut into thin strips
  • 2/3 cup unsalted roasted peanuts


In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tbsp. of the sauce to a medium bowl. Add this to chicken and toss to coat. Marinate at room temperature for 10 minutes.

In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.

Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 tbsp. water if skillet is dry.)

Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, or pasta which ever you prefer.


Source: Home Cooking

By Raymonde from North Bay, Ontario

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February 10, 20090 found this helpful

Thank you I could not find my Kung Pao Chicken
recipe recently. This sounds great, can't wait
to make it.

Reply Was this helpful? Yes
March 5, 20090 found this helpful

This is very easy and so delicious. I've made it twice this week! Thanks.

Reply Was this helpful? Yes

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February 10, 2009
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