Kung Pao Chicken

I have just made this Kung Pao Chicken a couple of days ago and it was just super sensational.

Kung Pao Chicken

Not only this Kung Pao Chicken recipe was super good but it just took me less than 20 minutes to get it together. Lately I am on a roll with winner recipes.

You can make this Kung Pao Chicken with whichever protein you desire. Extra firm tofu for a vegetarian version, as well as just with veggies will still be awesome.I originally got the sauce recipe from my Cauliflower Kung Pao recipe I made a couple of week ago. I think next time I make that recipe I am not going to dip it in the marinade as this will save me sometime.

If you are looking for a quick, delicious, Asian inspired recipe look no further. This Kung Pao Chicken recipe will not disappoint. My family enjoyed it a lot and my husband couldn’t get enough of it. I had very little leftovers which I actually saved for myself…that’s right, whenever there are leftovers and the recipe is awesome I get to the have another serving. I am first in line…after all it was me that made the dish.

On another note. Can you believe my Mac Book Pro has crashed in the past month twice? The darn thing is not even a year ago. I wanted to smash the thing up so bad last night…I hope this is the last time I have to fix it.

Anyhow, I was still able to post this Kung Pao Chicken recipe for you tonight. I hope you get to try it. It is a super winner recipe sure to satisfy any Asian food lover.

Enjoy!

kung pao chicken

kung pao chicken

kung pao chicken

Kung Pao Chicken

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Chicken Kung Pao

Miryam's original recipe

Yield: 5 servings

Total Time: 20 minutes max!

Ingredients:

1 1/2 lb organic chicken breast, cut into chunks
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
9 oz snow peas
1 tbsp ginger, minced
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil
2 cups uncooked brown rice

For the sauce

2 tbsp rice wine vinegar
2 tbsp tomato ketchup
4 tbsp soy sauce, gluten free
2 tbsp unrefined sugar
1/4 cup water
3 tsp arrowroot powder, or cornstarch

Directions:

Cook brown rice according to package instructions. I do mine in a rice maker which you can use for quinoa too. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet place the olive oil over medium to high heat. Add the chicken and cook for 5-6 minutes. Add the peppers and ginger and cook stirring occasionally for another 5 minutes until everything is almost cooked. Add the snow peas and cook for another minute.

Add the cashews and sauce to the skillet and cook for 1 minute over high heat until the sauce thickens. Serve over the brown rice while still warm.

Recipe adapted from here

Screen Shot 2014-04-02 at 6.47.59 PM

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32 comments

  1. Quick and delicious…a lovely meal!

  2. I made one small change by omitting the orange pepper and adding in a sliced onion. This dish was a huge hit with my family…really delicious. Thank you!

  3. Hi. Instead of Rice wine vineger, is that any substitute?

  4. Hi, can I substitute unrefined sugar for white sugar?

  5. I just made this again for dinner as we have snow peas in abundance in our garden. This time I substituted ketchup with ground fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good! I used my Fitday program and put the ingredients in with 5 servings and came up with 466 Calories per serving, 20 g fat, 3 Fiber, 46 g protein. I could take 48 more calories off per serving by using a non-stick skillet with a little skillet spay and leave out the olive oil. This is a nice quick ad easy recipe for all those snow peas.

  6. Can you substitute Apple Cider Vinegar for the White Vinegar or would it alter the taste too much?

  7. Less than 30 mins (including prep), and really yummy!! I added mushrooms and a few shakes of crushed red pepper – worth the try!

  8. Tried this tonight as a way to “clean” my fridge and use some veggies that I needed to get rid off – green pepper, white onion, mushrooms – and I’m so glad I did. This recipe is delicious! The hubby loved it too, he went back for seconds :) I omitted the corn starch, switched sugar for honey and used peanuts instead of cashews.

  9. This looks ridiculously good – can’t wait to give it a try! Pinned!

  10. Wow, what great shots! The dish practically jumps off the page and into my mouth. I wish! :-)

  11. Kung Pao Chicken is one of my favorite dishes to order when eating out. I love your recipe and your photos are beautiful! Thanks for sharing.

  12. This sounds so good, definitely making this for dinner soon!

  13. How can I reduce the calories, fat and salt ect and make it more of a healthy dish

    • Sodium content is very low, and saturated fat as well which is the bad fat. The other fats, polyunsaturated and monounsaturated are healthy. The dish already has a grade A so it is pretty good. If you like just use 1 tablespoon of olive oil instead of two and perhaps less chicken and more veggies. Rather than that I am not sure what else you can do. Thanks for stopping by! I hope you like it.

  14. I have noticed you use a WOK to cook with but put a link for a “large skillet” in the article. Is there a specific wok you use? I’ve had several that didn’t last, and want one I can actually hand down like my cast iron skillets.
    Your dish looks delish!!

    • The one that I cooked this recipe in is actually the link for the skillet. I don’t have a wok. I have purchased two and had to throw them away both so I gave up. The link with the pan is actually the one I used :-) Sorry I can’t help you on the wok department!

  15. Miryam this is DELICIOUS!! My husband (born and raised in hong kong) said it tasted authentic!! I was so chuffed!
    I substituted rice vinegar for white wine as thats what i had in the cupboard, snow peas for sugar snap (none atm locally) and palm coconut sugar for the raw (again whats in my cupboard!) I also added 1.5tsp chilli flakes ( I assumed when you say pepper flakes you mean crushed chilli flakes?) and some garlic with the ginger as I have a ground paste!

    Your website is fast becoming my favourite!

    Thank you for sharing your passion with us!

    Kiran

  16. This recipe was soo good! It’s the best Asian recipe I’ve made at home! I used the vegetable combinations from the Kung Pao Cauliflower, substituted stevia for the sugar, and served over cauliflower fried rice – awesome!! :)

  17. Oh, and I also added some sriracha :)

  18. Do you soak your cashews before cooking with them?

  19. I served this over quinoa instead of rice. Excellent recipe & so colorful, makes it that much more appetizing! Thank you!!

  20. made this tonight ” my family went crazy! I added a teaspoon of Sesame oil and it added more yuminess! 
    THANK YOU!!!!!

  21. We made this last night and it was very good. I cut the sugar in the sauce by half, and also added in fresh green beans, mushrooms and tofu. I doubled the batch, but 5 people gobbled most of it up. Very good!

  22. This is delicious and so easy! Served it over cauliflower rice. Yum!

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