Kung Pao Chicken Recipe


  • 2 boneless, skinless chicken breasts, 7 to 8 ounces each
  • carrots, bell peppers, celery or other vegetables of your choosing
  • Marinade:
  • 2 teaspoons soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • Sauce:
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon sugar
  • Other:
  • 8 small dried red chili peppers (stems removed)
  • 2 cloves garlic
  • 2 green onions
  • 4 tablespoons Canola oil for stir-frying, or as needed
  • 1 teaspoon Sichuan peppercorns or crushed red chili peppers if you can't find the Sichuan variety
  • 1/2 cup peanuts, raw without skins (or unsalted roasted as a substitute)
  • 1 tablespoon of peanut butter (secret ingredient)


As You May Know, My Spouse Is Chinese And We Cook A Chinese Dinner Once A Week. So This Week I Thought I Would Highlight His Version Of The Kung Pao Chicken, Which Is My Favorite…

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