KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)
After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net
Provided by Sharon Anne
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
- Prep and chill veggies.
- Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
- About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
- Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
- Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
- Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
- Add cooked food to sauce and stir in peanuts.
- Serve over hot rice.
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Jishan Ahmad
ahmadjishan77@yahoo.comThis recipe is a great way to introduce kids to Chinese food. It's not too spicy, and the flavors are mild and approachable.
Kyomugisha Clear
kyomugisha_clear@yahoo.comI made this dish for my kids, and they loved it! They said it was the best Kung Pao Chicken they've ever had. I'm glad I found this recipe.
Anthony Rivera
rivera.anthony54@gmail.comI'm not a fan of peanuts, so I omitted them from the recipe. The dish was still very good, but I think it would have been even better with the peanuts.
Waleed Tahir
w.tahir@hotmail.co.ukThis dish was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Tomika Freeman
t-f@aol.comI love how versatile this recipe is. You can use chicken, shrimp, or beef, and you can adjust the spice level to your liking. I also like that it's a one-pot dish, which makes cleanup a breeze.
Subhan khan
s@gmail.comThis recipe is a great way to use up leftover chicken. I had some cooked chicken in the fridge, and this recipe was the perfect way to use it up. The dish turned out great, and I'll definitely be making it again.
Emiyoli Mzwali
m@aol.comI'm not usually a fan of Kung Pao Chicken, but this recipe changed my mind. The sauce is so flavorful and well-balanced, and the chicken is cooked perfectly. I'll definitely be making this again.
SK Milon Islam
sk-m@hotmail.comI made this dish for a party last weekend, and it was a huge success. Everyone loved it, and I even got a few requests for the recipe. It's definitely a keeper!
Aneel Gaming
a_g@gmail.comThis dish was a bit too spicy for me, but my husband loved it. He said it was the best Kung Pao Chicken he's ever had. I'll definitely be making it again, but I'll use less chili peppers next time.
Darlene Metzler
metzler-d@hotmail.co.ukI've tried a lot of Kung Pao Chicken recipes, but this one is by far the best. The sauce is so flavorful and addictive, and the chicken is cooked to perfection. I highly recommend trying this recipe.
Nina Lynch
nina@hotmail.frI love how easy this recipe is to follow. I was able to make it in under 30 minutes, and it tasted just as good as takeout. I especially appreciated the tips on how to make the sauce ahead of time, which saved me even more time.
Noyon Roy
r-noyon@gmail.comThis Kung Pao Chicken dish was a hit with my family! The sauce was perfectly balanced, with just the right amount of heat and sweetness. The chicken was tender and juicy, and the peanuts added a nice crunch. I will definitely be making this again.