Kung Pao Chicken

I love this recipe. The Chicken is flavorful and spicy, without being too hot, and it’s super easy to make. Serve this alongside an order of fried rice for a takeout dinner made at home.


  • 1 lb. boneless skinless chicken breast, cut into bite sized pieces
  • 5 fresh red Thai chile peppers, sliced into thin strips, seeds discarded
  • 1/2 cup blanched, unsalted peanuts
  • 3/4 c. canola oil
  • 5 garlic cloves, minced
  • 1/2 medium white onion, thinly sliced
  • green onions, green parts only, sliced
  • SAUCE #1:
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine or dry sherry
  • 1 tsp. sugar
  • 1 1/2 tsp. corn starch
  • 1 Tbsp. finely chopped green onion
  • 1 1/2 tsp. grated ginger
  • SAUCE #2:
  • 2/3 cup chicken stock
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine or dry sherry
  • 1 tsp. salt
  • 2 tsp. sugar
  • 1 1/2 tsp. corn starch


  1. In a medium bowl, make Sauce #1. Stir the chicken into the sauce and marinate it in the refrigerator for 20 minutes. Meanwhile, make Sauce #2 and set aside. In a large wok or saute pan, heat oil on medium-high heat. When the oil is hot, add chiles and saute until they turn brown. Remove chiles from the oil and set aside. Add peanuts to the oil and saute until they turn golden brown. Be careful not to burn the peanuts!
  2. Remove the peanuts from the oil and drain them on a paper towel. Pour out all but 2 Tbsp. of oil and add chicken and Sauce #1. Stir fry for 2 minutes, then add sliced white onion and garlic. Stir fry for another minute. Then add peppers, peanuts, and Sauce #2. Cover and simmer until chicken is cooked and onions are soft – approximately 2 minutes. Serve immediately with brown rice.
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