KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
HEALTHIER KUNG PAO CHICKEN
This is super easy and healthier than your traditional kung pao chicken dish.
Provided by LucyFitz46
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
- Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.
Nutrition Facts : Calories 334 calories, Carbohydrate 24 g, Cholesterol 58.5 mg, Fat 14.6 g, Fiber 2.7 g, Protein 26.9 g, SaturatedFat 2.1 g, Sodium 311 mg, Sugar 4.4 g
KUNG PAO CHICKEN RECIPE
Follow this Kung Pao Chicken Recipe for a homemade version of the classic takeout dish. This tasty dish also qualifies as a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 10
Steps:
- Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
- Transfer broccoli to serving plate; cover to keep warm. Heat remaining dressing in same skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape browned bits from bottom of skillet.
- Spoon chicken mixture next to broccoli; sprinkle with onions.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
KUNG PAO CHICKEN
Not for the timid! No wimpy veggies in here, just hot chicken. You decide how hot. If you know you can't handle 8 cloves of garlic and 16 hot red peppers then please, adjust to your taste. And don't drink and cook, there's enough hot oil here, as my dad would have said, to burn your gizzard. This recipe is easily doubled to serve 16-32 at a buffet. If you decide to double, don't increase the oil. It's not needed.
Provided by sugarpea
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
- Refrigerate for 30 minutes.
- Combine next ingredients through garlic and set aside.
- Heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
- When peanuts turn golden remove from oil.
- They will continue to cook from retained heat after being removed.
- Don't burn them, they cook very quickly.
- Turn heat back on and when oil is hot add chicken mixture.
- Cook about 45 seconds until chicken is opaque but not browned.
- Remove and drain the chicken on paper toweling.
- Pour off all but 2 T of the oil from the wok.
- Add peppers and cook about 15 seconds, they should be dark.
- Add sauce and chicken and cook about 1 minute more.
- Serve garnished with the peanuts.
Nutrition Facts : Calories 835.1, Fat 83.4, SaturatedFat 14.1, Cholesterol 25.3, Sodium 145.6, Carbohydrate 12.1, Fiber 1.6, Sugar 4.2, Protein 12.3
CHINESE KUNG PAO CHICKEN
Make and share this Chinese Kung Pao Chicken recipe from Food.com.
Provided by JANIC412
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Cut chicken into bite size pieces.
- Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
- Add chicken pieces mixing to coat well.
- Cover and refrigerate 30 minutes.
- Vegetables: Set aside prepared vegetables.
- Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
- Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
- Add the sauce mixture and heat for a minute or so.
- Serve over rice and sprinkle peanuts over each serving.
Nutrition Facts : Calories 537.1, Fat 23, SaturatedFat 3.7, Cholesterol 97.2, Sodium 2179, Carbohydrate 38.9, Fiber 6, Sugar 18, Protein 44.2
KUNG PAO CHICKEN WITH HOUSE RICE
Steps:
- In a wok, add the grapeseed oil and chicken. Season with salt and pepper. Saute until the chicken is browned but not cooked fully through, 3 to 5 minutes. Remove and set aside.
- Add the carrots, celery and scallions. Saute 1 to 2 minutes to cook through. Add the chicken back, along with the pepitas and 1/2 cup of the Kung Pao Sauce. Add the butter and toss.
- To plate, mount 3 cups House Rice in a bowl and invert onto a serving platter. Spoon the chicken on top and garnish with the sesame seeds. Enjoy while hot.
- In a wok, sweat the chiles and crushed garlic in the oil until brown, not burned. Add the tamari, water, rice vinegar, honey, ginger and minced garlic and bring to a simmer. Allow the liquid to reduce by a third, to about 1 1/3 cups, about 10 minutes.
- Remove from the heat, cool and place in an airtight container. If you are ready to use, continue with the rest of the recipe. If you are making another time, cool the sauce and store in the refrigerator.
- Rinse the brown rice and soak it in fresh cold water to cover for 1 hour. Drain and transfer the rice to a medium saucepan. Add the white rice to the saucepan with the brown rice. Top the rice with water, stir and drain. Repeat. The water will be pretty clear.
- Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Or, add water until the first line on your index finger (in case your hand does not fit into the saucepan). Cover and boil over medium-high heat for 20 minutes. Lower the heat to medium and simmer for 15 to 20 minutes.
- Turn off the heat and let the rice stand, covered, to plump, for 10 minutes. Stir gently and serve.
KUNG PAO CHICKEN
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper; set aside., Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside., In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.
Nutrition Facts :
More about "kung pao chicken recipes"
THE BEST KUNG PAO CHICKEN - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (55)Total Time 30 minsCategory EasyCalories 372 per serving
- Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. Add chopped chicken and let it sit for at least 10 minutes to tenderize.
- In a separate dish, combine the Kung Pao Sauce ingredients together. Whisk until cornstarch is dissolved and the sauce is smooth then set aside.
- Preheat a wok or a large skillet with 2 tablespoons of oil. Add chicken and cook on medium-high until it's golden brown and almost fully cooked. Remove it from the pan and set aside.
- Add 2 tablespoons of oil to the same pan. Add chopped bell peppers, pressed garlic, grated ginger and dried chilies. Toss it together in a pan and stir fry for 4 minutes.
KUNG PAO CHICKEN (JUST LIKE CHINESE TAKEOUT) - RASA …
From rasamalaysia.com
Reviews 225Calories 360 per servingCategory Chinese Recipes
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
KUNG PAO CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
KUNG PAO CHICKEN | RICARDO
From ricardocuisine.com
KUNG PAO CHICKEN | FOOD BASICS
From foodbasics.ca
KUNG PAO CHICKEN - WIKIPEDIA
From en.wikipedia.org
KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER …
From jamieoliver.com
KUNG PAO CHICKEN RECIPE | GOOP
From goop.com
HOW TO COOK KUNG PAO CHICKEN - CHINA HIGHLIGHTS
From chinahighlights.com
KUNG PAO CHICKEN | RECIPETIN EATS
From recipetineats.com
KUNG PAO CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
KUNG PAO CHICKEN RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
KUNG PAO CHICKEN | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE THE PERFECT KUNG PAO CHICKEN – RECIPE
From theguardian.com
THE KETO KUNG PAO CHICKEN RECIPE THAT IS BETTER ... - FOOD …
From foodnetwork.ca
KUNG PAO CHICKEN (RECIPE) | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
KUNG PAO CHICKEN RECIPE - CHATELAINE.COM
From chatelaine.com
KUNG PAO CHICKEN RECIPE | EPICURIOUS
From epicurious.com
WHAT IS KUNG PO CHICKEN? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
KUNG PAO CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
KUNG PAO CHICKEN RECIPE - TODAY
From today.com
TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND …
From seriouseats.com
KUNG PAO CHICKEN WITH VEGETABLES | READY IN 15 MINUTES (+ VIDEO)
From dontwastethecrumbs.com
CLASSIC KUNG PAO CHICKEN RECIPE - THEFOODXP
From thefoodxp.com
EASY KUNG PAO CHICKEN RECIPE (BETTER THAN TAKEOUT!) - AVERIE COOKS
From averiecooks.com
KUNG PAO CHICKEN - GUNG PO CHICKEN: NUTRITION AND EFFICACY - YUM ...
From yumchinesefood.com
KUNG PAO CHICKEN
From lcbo.com
KUNG PAO CHICKEN RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
EASY HEALTHY KUNG PAO CHICKEN - EATING BIRD FOOD
From eatingbirdfood.com
KUNG PAO CHICKEN, THE AUTHENTIC WAY (宫保鸡丁) - RED HOUSE SPICE
From redhousespice.com
KUNG PAO CHICKEN 101: HERE’S AN EASY RECIPE YOU CAN TRY!
From masala.com
THE BEST KUNG PAO CHICKEN DELIVERY IN SODBURY | SEE PRICES AND …
From ubereats.com
KUNG PAO VS. SZECHUAN CHICKEN: WHAT IS THE DIFFERENCE?
From simplycalledfood.com
KUNG PAO, THE EASIEST, MOST ADAPTABLE RECIPE - THE NEW YORK TIMES
From nytimes.com
KUNG PAO CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
KUNG PAO CHICKEN – HOW TO COOK (AUTHENTIC CHINESE RECIPE)
From tasteasianfood.com
KUNG PAO CHICKEN (COPYCAT BIG BOWL RECIPE) - FOOD DOLLS
From fooddolls.com
KUNG PAO CHICKEN RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
KUNG PAO CHICKEN - CAFE DELITES
From cafedelites.com
EASY KUNG PAO CHICKEN - FIT FOODIE FINDS
From fitfoodiefinds.com
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #poultry #asian #chinese #chicken #dietary #low-cholesterol #stir-fry #low-carb #healthy-2 #low-in-something #meat #number-of-servings #technique
You'll also love