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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48 comments

  1. Lucky YOU! Culinary school in Thailand sounds like a dream come true. 

  2. Miryam,
    It looks like a nice recipe but not terribly different than others I have used. What can I substitute for the fish sauce? Did you use light coconut milk?
    Also, I couldn’t help but notice but that you used “renoun” chef when it should be renowned chef. Sorry, but that is the old teacher/mother coming out in me.

    • Oh no I thought I changed all of them. Thanks for pointing that one. No I use regular coconut milk, I don’t like using the light versions. You can use soy sauce instead if you like in place of the fish sauce :-)

  3. That looks absolutely mouthwatering! I look forward to more Thai recipes!

  4. I could eat curry everyday for the rest of my life and be perfectly content. This is beautiful!

  5. such a beautiful and simple dish. i have never cooked with kefir leaves and i bet it will change everything. 

  6. 647 calories per serving?!

    Love all your recipes. I prepare foods for a variety of people who food choices run from taw vegan to all protein or sugar. I have been do happy to introduce  them to sugar alternatives such as dates, coconut, palm etc. My latest interest is jackfruit as a meat alternative with many uses with various flavors. Everyone who has tried it cannot believe how good it is! I am experimenting  with various combos. 
    Thanks again for your inspiration.

  7. Sorry for all the typos on above. Writing on small phone and the typing is not really visible. 

  8. I love trying new chicken receipes! Going to have to try this one out for sure! 

  9. We love Thai flavors, and this curry sounds delicious.  I have never been to Thailand, but it is on my bucket list!

  10. Looks so unbelievably creamy and flavorful, want to try it!

  11. What an amazing experience! Thanks for sharing! 

  12. I love to read about this awesome experience, my friend! I also love the pictures! Thanks a lot for sharing it ;-)

  13. Is there any possible substitute for the lime leaves? Thanks! 

  14. I’m a huge fan of Thai food…..this looks incredible!

  15. For those that used Lime leaves – did you use the fresh or dried variety?

    Anyone tried both? notice any difference in taste?

    Just curious

    Im literally about to cook this now with the dried version 

    • I don’t know what the difference is but the ones I used I keep in the freezer. I think they are fresh and then I just store them in the freezer, either way, which ever you use I think it is better than not having any :-)

    • Thanks for replying Miryam. I guess its right. 

      As i said, was just curious to see if there may be a taste difference.

      And on a side note, we’ve also squeezed in half a lime into the wok, and i think it adds a little much needed zing :)

  16. Looks delicious! I hate fish and I notice a lot of recipes call for fish sauce.  Is it a distinct flavor,  would subbing soy sauce change the taste greatly? 

  17. I JUST made this!  I didn’t feel like thawing my chicken, sonIbused fried tofu and added a tsp or so of Better Than Bouillion Chicken-style seasoning.  Otherwise, I followed the recipe exactly.  It turned out FANTASTIC!  It orders the palm sugar and keffir lime leaves from the website in this post, and I received them in 2-3 days.  This recipe was easy to prepare and tasty!  Thank you so much!

  18. OMG – Just made this and what a hit with all the family, clean plates all around!! I added a few things to the mix, Fresh zucchini, coriander and basil from the garden, Spring Onions, garlic and Ginger. I used a readymade red curry paste but found it not quite hot enough, so added a touch of crushed chilli to get it to how we like it. Other than that it was as above which was a taste sensation. Wife said if I make it again, double up on ingredients so there’s enough for work the next day – YumYum. THANKS FOR SHARING

  19. This is the best thai curry I’ve ever made and it has become a staple in my house. I keep lime leaves in the freezer so I can pull it together fast. The only adjustment I’ve made is adding slightly more than 2tbsp of red curry paste. Otherwise I make it exactly as is because I like the simplicity of the recipe. A wonderful recipe. Thank you!

  20. My hubby likes hot hot curries and so I’ve never made Thai curry before only Indian.On a friends request we met in a Thai resturaunt last week,he was surprised how much he liked it! Soo…… I googled & found this receipe ,soo easy delicious and Morish!!
    ‘Best curry I’ve ever tasted ‘ he said Yeah! I made exactly as you said but added handful of jullianed snow peas( mange tout)as I had them in the fridge 
    Thanks Miryam ! I can’t wait to make it for friends! PS .This would be great receipe for nervous or non confident cooks I’m sure  as its so Easy.
    One question Would it work with Thai Green curry paste?

  21. Hi,

    I have been on the hunt for a good coconut milk that isnt too sweet or bland or watery. Would you recommend any brands? I really dislike most of the grocery store ones except for maybe the wholefoods brand one.

    • Hi Priscilla,

      I tend to breeder the Biona brand. It’s also good to mix it up and use coconut cream sometimes instead of coconut milk. I find the cream gives it a more luscious taste.

      Hope that helps
      Kam

  22. Best curry recipe I’ve found! Because I made this on a whim I wasn’t able  to include the lime leaves but I will definitely be doing that next time! I added  bamboo shoots and mushrooms for a little more bulk and it was delicious! Thanks!

  23. Hi… I am Rick. Brand new to your website. I was attracted here by your “Authentic Thai chicken curry” recipe. The recipe ingredients include (2) red peppers; but does not specify what type of pepper. Are these red bell peppers, red pasillas, or some other preferred type? I like to know your preference(s) before I give this a try. Thanks.

  24. Hi Miryam! Loving this simple but delicious looking recipe! Can’t wait to try it! I was wondering which brand did you use for the red curry paste? I’ve found some to be too sweet for my liking so was wondering which brand you’d recommend for this recipe. Look forward to your reply and thank you! :)

  25. I’m going to give it a shot. I’ll be making this for my gf tomorrow, Christmas day. She’s my everything.

  26. Could you share the brands you use?  What fish sauce and where to buy?  Thanks

  27. I kind of wished i didn’t add the red bellpepers, it watered the curry down. It tasted way better before the peppers. I didn’t want to keep boiling the curry as there’s nothing worse than overcooked chicken. Next time im adding ginger, garlic and some onions and making sure not to add vegies that will let out water. But I am the type of person that likes a thick creamy curry.

    • You can add a bit of cornstarch to the mixture to thicken it if you like but leaving the peppers out for the liking of your curry consistency sounds like a good idea!

  28. Amazing… authentic Thai curry with a store bought paste??
    I’m really surprised that a cooking class in Thailand would use bottled pastes like that, most the flavour from Thai cooking comes from the fresh ingredients being crushed in a mortar and pestle to make a paste.. I wouldn’t dream of buying a paste then calling it authentic. Hope the chef in Thailand doesn’t see your post, and the few bucks commission from amazon is worth it.

    • No dear….in Thailand we did not use store bought curry paste, we made our own. In the US you can make your own or just use the same one I used for this recipe, which is pretty good. I don’t anticipate many of my readers wanting to go through all the trouble but you can if you like….and I disagree with you. While homemade curry paste tastes better the type I used is pretty close and very good. The other ingredients, especially the kaffir lime leaves, makes a big difference in taste in the recipe!!

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