Kung Pao Chicken

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Member since 2015
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Serves | Prep Time | Cook Time

Why I Love This Recipe

"Chris & Jami were craving asian food, we started looking at recipes and I requested something a tad spicy, but what others would like too...Chris & Jami created this recipe in the kitchen while Emma and I had a blast with her kitchen set making Emma's own creation, which I think was cupcakes...yum in both kitchens!" ~ Judy

Submitted by Chris & Jami

Ingredients You'll Need

1 lb Chicken, Bite Sized
1 can Water Chestnuts, Chopped
1/2 Onion, Chopped
1 medium Carrot, Diced
2 Celery, Chopped
1 cup Skinless Fancy Or Party Peanuts
3 -5 Dried Red Chili Peppers
3 Tbsp Peanut Oil
2 tsp Cornstarch
1 1/2 tsp Cold Water
3 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
1 tsp Sugar
2 tsp Sesame Oil
1 Garlic Clove, Crushed
1/4 tsp Ginger


*Heat wok or skillet on high 15 seconds

*Add 3 Tbsp peanut oil; reduce heat to low

*Add chili peppers, stirring and pressing against skillet until dark red

*Add garlic; Increase heat to high

*Add chicken and stir until white

*Add chestnuts, onion, celery, and peanuts

*Add sauce until thickens and serve with rice

*Combine all sauce ingredients

Questions, Comments & Reviews

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