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.
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Emma McCune
[email protected]OMG! This Kung Pao chicken is amazing! The sauce is so flavorful and the chicken is so tender. I will definitely be making this dish again and again.
ANIME CLIPS
[email protected]I thought the Kung Pao chicken was just okay. The sauce was a bit bland and the chicken was a bit dry. I would not make this dish again.
The man that got his email back
[email protected]The Kung Pao chicken was a bit too spicy for my taste, but my husband loved it. He said it was the best Kung Pao chicken he had ever had.
Rele leesky
[email protected]I followed the recipe exactly and my Kung Pao chicken turned out great! It was easy to make and the sauce was delicious. I served it over rice and it was a perfect meal.
Jeff Robinson
[email protected]This Kung Pao chicken was a hit with my family! The sauce was flavorful and had just the right amount of heat. The chicken was crispy and tender. I will definitely be making this dish again.