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Kung Pao Chicken

Kung Pao Chicken

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Prep: 40

Cook: 20

Difficulty: Easy


Serviings: 3


Source: At Home Chef



2 boneless, skinless chicken breast, cut into 1/2 inch pieces

7 tablespoons, low salt soy sauce, divided

5 tablespoons sugar, divided

4 teaspoons cornstarch

2 teaspoons salt

1/4 teaspoon crushed red pepper

1/2 cup water

3 tablespoons peanut oil

2 teaspoons minced garlic

1 red bell pepper, cored, seeded, inside waxy skin removed and cut into 1/2 inch pieces

1 can water chestnuts, cut into quarters

1/4 cup low salt peanuts

10 snap peas

Cooked white rice


Combine chicken and 2 tablespoons of the soy sauce. Chill 30 minutes.

In bowl combine 5 tablespoons of the soy sauce, sugar, cornstarch, crushed red pepper, and water.

Sprinkle the water chestnuts and red bell peppers with salt and sugar and cook in a tablespoon of peanut oil. Add snap peas after a few minutes. Remove from wok, and wipe out wok.

Add 2 tablespoons of oil to the wok and cook garlic until golden brown. Add chicken.

When chicken is cooked, add in the sauce mixture and cook until thickened.

Add Vegetables and Peanuts and serve over white rice