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Kung Pao Chicken Recipe

Kung Pao Chicken Recipe - 4 servings


1/2 cup chicken broth

1/3 cup reduced sodium soy sauce

1/2 cup sake

1 clove garlic, minced

1 tablespoon hot chili oil (La Yu)

2 chicken breasts, skinned, boned and cut into strips 1/4 inch thick

2 tablespoons potato starch

1 tablespoons olive oil

2 dried negro or other hot red chilies, reconstituted in water

2 large cloves garlic, minced

1/2 pound snow peas

1 8-ounce can whole water chestnuts, drained

6 green onions, cut diagonally into 1-inch pieces


In a 2-quart saucepan, combine chicken broth, soy sauce, sake, minced garlic and hot chili oil, let simmer while preparing the chicken. Sprinkle chicken with 1 tablespoon of the potato starch. In a nonstick skillet, heat 2 teaspoons of the olive oil. Add chilies and garlic, and saute 2-3 minutes. Add chicken and saute about 10 minutes or until chicken is cooked. Remove chicken to a serving casserole. Bring sauce to a boil. Dissolve remaining potato starch in a 2 tablespoons cold water and gradually add to boiling broth. Cook and stir 2-3 minutes until sauce thickens. In the same nonstick skillet, heat remaining teaspoon of olive oil. Add snow peas and water chestnuts, and stir fry until snow peas are crisp-tender, about 2-3 minutes. Add green onions. Combine with chicken. Pour sauce over and toss.

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