Kung Pao Chicken

  • Servings: 4


  • 3/4 pound boneless, skinless chicken breasts
  • 2 tablespoons oyster-flavored sauce
  • 1 teaspoon cornstarch
  • 1/4 cup black vinegar or balsamic vinegar
  • 1/4 cup chicken broth
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons sugar
  • 2 1/2 tablespoons cooking oil
  • 8 small dried red chilies
  • 4 teaspoons minced garlic
  • 2 ribs celery, diced
  • 1/2 red bell pepper, cut into 1-inch squares
  • 1/2 cup diced bamboo shoots
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/2 cup Honey-Glazed Walnuts

How to make this recipe

  1. Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.

  2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and chilies from the wok.

  3. Add remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.

Contributed By Published January 2012

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