KUNG PAO CHICKEN #vegetarian #mushroom #chicken #food #lunch

KUNG PAO CHICKEN #vegetarian #mushroom #chicken #food #lunch

Kung Pao Chicken is a Chinese takeout great stacked with fiery chicken, peanuts, vegetables in a heavenly Kung Pao sauce. This simple custom made formula is solid, low in calories and far superior to takeout.

Kung Pao Chicken is from the Sichuan region in China. The Chinese name is 宫保鸡丁 (gong bao ji ding) however a few cafés spell it as Gong Bao Chicken or Kung Po Chicken.

This is a fiery chicken dish with a heavenly Kung Pao Sauce. It is prevalent at Chinese takeouts or cafés here in the United States.

Credible formula calls for Sichuan peppercorn for the desensitizing flavor and heaps of dried red chilies for the "mala" (fiery and desensitizing) flavors.

The Americanized rendition we arrive isn't true yet delectable. Vegetables, for example, carrots, water chestnuts, celery, zucchini and broccoli are a piece of the dish.

KUNG PAO CHICKEN #vegetarian #mushroom #chicken #food #lunch

Also try our recipe : VEGAN GRILLED CHEESE SANDWICHES #vegan #sandwich #breakfast #cheese #food


  •  1 1/2 boneless & skinless chicken breasts
  •  3 tablespoons roasted peanuts
  •  6-8 dried red chilies, seeded and cut into halves
  •  3  tablespoons oil
  •  5 slices peeled fresh ginger
  •  2 cloves garlic, sliced diagonally
  •  1 stalk scallion, cut into rings


  •  1 tablespoon cornstarch
  •  2 teaspoons soy sauce
  •  1 tablespoon Chinese Shaoxing rice wine (optional)
  •  1 teaspoon oil


  1. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  4. Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.

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