Kung Pao Chicken: Bring your restaurant favorite Chinese dish to your table with this simple delicious chicken dish with a kick.
BETTER THAN TAKE OUT! Eating out Chinese can get a little pricey. So next time you get a craving for your favorite Chinese dish make it at home! I promise you your family will love it! Perfect for a weeknight meal. All the prep work can be done the night before or even on Saturday for a quick and delicious Monday night dinner. I served my Kung Pao Chicken with Japanese Udon Noodles I found at my grocery store. White rice would be great too.
TIP: Having a hard time peeling the ginger? Scrap the skin with a spoon and it comes right off.
Kung Pao Chicken
For the Chicken and Marinade
- 1 pound boneless skinless chicken breast cut into bit size strips
- 1 egg white
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- dash of black pepper
For the Stir Fry
- 1 large green bell pepper, cut into 3/4-inch pieces
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, finely chopped
For the Kung Pao Sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon white wine
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
- 2 tablespoons Hoisin sauce
- 1 teaspoon chili paste
- 1/2 cup chicken broth
Optional: 1 (10 ounce) package Japanese Udon Noodles
- 1/2 cup roasted peanuts
For the Chicken and Marinade:
- Mix egg white, cornstarch, soy sauce, salt and pepper in medium glass or plastic bowl; stir in chicken; cover and refrigerate 30 minutes.
For the Stir Fry:
- Heat wok or skillet until very hot.
- Add vegetable oil; rotate to coat side.
- Add chicken and cook until all pink is gone and the chicken is brown.
- Transfer chicken to a bowl.
- To the same skillet add the onion, garlic and ginger root; stir-fry about 1 minute or until onion is light brown.
- Transfer chicken back to the skillet with the vegetables.
- Add bell pepper; cook 2 minutes.
- Add sauce; heat until thickened.
- Garnish with peanuts.
- NOTE: If you don't have peanuts you can also use pecans or walnuts.
For the Kung Pao Sauce:
- In a jar combine the cornstarch, water, wine, sugar, sesame oil Hoisin sauce, chili paste and chicken broth.
- Shake and set aside.
- TIP: For more sauce I double the recipe except for the chili paste.
Optional: Cook noodles as directed on the package.
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