Kung Pao Chicken

Kung Pao Chicken
  • Prep Time: 15
  • Total Time: 25
  • Servings: 4.0

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About this Recipe

This spicy stir-fry dish made with tender chicken, vegetables, peanuts and chilies originates from the Chinese province of Sichuan.


3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces
2 tbsp (30 mL) Vegetable oil, divided
4 Cloves garlic, minced
1 tbsp (15 mL) Finely chopped ginger
2 Red chili peppers, seeded and finely chopped
1 Stalk celery, chopped
1 Red pepper, chopped
1 Green Pepper, chopped
2 Green onions, chopped
1 (14 oz/398 mL) Can baby corn, cut into bite-size pieces
1 tsp (5 mL) Chili flakes
½ cup (125 mL) Peanuts
2 tbsp (30 mL) Sweet soy or oyster sauce
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Honey
1 cup (250 mL) Chicken broth
¼ cup (60 mL) Rice vinegar
2 tbsp (30 mL) Cornstarch


STIR-FRY chicken in 1 tbsp (15 mL) oil in a hot pan or wok for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove from pan and set aside.

HEAT remaining oil in the same pan. Add garlic, ginger and chilies. Stir-fry for 1 minute and add remaining vegetables. Stirfry for 3-4 minutes or until vegetables are tender crisp. Add chicken back to the pan.

COMBINE sauce ingredients in a small bowl and whisk until smooth. Add to stir-fry and bring to a boil. Reduce heat and simmer 2 minutes or until sauce has thickened.


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