Contemporary Kung Pao Chicken

1
Mary Adams

By
@xmrsmike

I first had this when I was volunteering at the Botanical Garden for the Chinese Festival. Everyone who watched the demonstration was served a generous serving and recieved a copy of the recipe. Since then, I have made copies of the recipe and given them to friends. My copy is getting worn out, but is still usable. Now I'll have a new copy! Also this can be used with beef, shrimp, scallops, even tofu.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min

Ingredients

  • 1 medium
    piece peeled fresh ginger, minced or grated
  • 3 clove
    garlic, minced
  • 2or3
    serano peppers, sliced
  • 1 lb
    chicken breast halves, skinless and boneless, cut into 1/2" cubes
  • 2
    celery stalks, diced
  • 1/2
    medium onion, chopped
  • 3
    scallion stalks, chopped
  • 1/2 c
    cooked peanuts
  • 2 Tbsp
    vegetable or olive oil
  • FOR KUNG PAO SAUCE

  • 3 Tbsp
    soy sauce
  • 2 Tbsp
    white cooking wine (i used pinot grigio)
  • 1 Tbsp
    white vinegar
  • 1 Tbsp
    sugar
  • 1 Tbsp
    cornstarch

How to Make Contemporary Kung Pao Chicken

Step-by-Step

  1. Combine the Kung Pao Sauce ingredients in a small bowl. Set aside.
  2. Heat the oil in a wok over medium heat. Add the ginger, garlic and hot pepper. Stir-fry until aromatic.
  3. Add the chicken and saute until it turns white.
  4. Add the Kung Pao Sauce and mix well until evenly coated.
  5. Add the celery, onion, and peanuts. Stir and mix evenly.
  6. Remove from heat. Toss and garnish with the scallion. Serve hot with white rice. DELISH!

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