Sunday, March 4, 2012

Kung Pao Chicken

If you were to ask Chris what his favorite foods are, he may put Kung Pao Chicken somewhere near the top. That is probably the only thing I've ever seen him order at PF Changs. So while this recipe is not really a knock off PF Changs Kung Pao chicken, it's a good make-at-home substitute that gets him the spicy, salty, nutty stirfry he wants. I also like it a lot because it's pretty easy, and I can throw whatever vegetables I have laying around in to give it a little more interest.

This recipe can be found on and has pretty high reviews there too. The recipe calls for white wine, which I omit because I rarely have it. It also calls for water chestnuts, which adds nice crunch. But, as I mentioned before, the veggies you throw in are totally up to you. My favorites are bell peppers and broccoli. The night I took this photo I also had some green beens that I tossed in. The sauce doesn't make very much, so I'd recommend doubling or tripling it if you want some extra sauce to pour over your rice.

Recipe from, makes 4 servings: Kung Pao Chicken

  • 1 pound skinless, boneless chicken breast halves - cut into chunks
  • 2 tablespoons white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  • 1 ounce hot chile paste
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons brown sugar
  • 4 green onions, chopped
  • 1 tablespoon chopped garlic
  • 1 (8 ounce) can water chestnuts
  • 4 ounces chopped peanuts


  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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