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Kung Pao Chicken

Back in the day, this was always served at every large Chinese Restaurant banquets. I love this dish, but never prepared it at home, until a Chinese co worker friend brought some leftover for her lunch one day. This Kung Pao Chicken was her grandmother’s recipe. I just love it when people are open to share their family recipes!

Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 10-15 minutes | Ready In: 35-45 minutes
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1 TB Aloha shoyu

1 tsp. sugar

1 tsp. vegetable oil

1 tsp. Shaoxing wine

½ tsp. salt

1 tsp. cornstarch

1 lb. chicken thighs, skinless, boneless, 1-inch dice

3 TB vegetable oil

2 -3 cloves garlic, crushed

1-inch ginger, peeled, crushed

6 stalks green onion, 1 ½-inch pieces, white parts only

10-12 pc. dried red chilies, ½-inch pieces, as desired


1 c. chicken broth

1 TB Aloha shoyu

1 TB rice wine vinegar

1 tsp. sugar

1 tsp. salt

1 tsp. cornstarch

Garnish: 6 stalks green onion, chopped, green parts only, 1 c. unsalted peanuts

Cooking Process:

In a mixing bowl; combine marinade ingredients. Marinate chicken 15-20 minutes. In a small mixing bowl; combine sauce ingredients. Set aside. In a large skillet or wok over medium high heat; warm oil. Stir fry chicken until cooked through. Remove from skillet. Into skillet, stir fry ginger, garlic, white parts of green onion and chilies 1-2 minutes. Add sauce to skillet. Bring to a boil. Add chicken; stirring until thickened. For service; garnish with green parts of green onion and peanuts. Serves 4.