Kung Pao Chicken

  • litgourmet Posted: 11/29/10
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    This tastes okay, but thin--it lacks the concentration of flavor that I look for in Kung Pao chicken. With so many other good Cooking Light recipes to try, I doubt I'll come back to this one.

  • Karen64 Posted: 12/12/10
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    This was pretty good. I used the full 1 1/2 tsp of red pepper and it was pretty spicy. Next time I will only use 1 teaspoon. But the family enjoyed it.

  • krikri Posted: 01/18/11
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    I was disappointed with this one. I followed the recipe with only a couple exceptions- I used fresh grated ginger instead of the bottled and I added a tsp of sirachi to the cornstarch mixture because it didn't sound like it was going to be spicy enough. The sauce didn't look anything like the picture and it definitely lacked spice (had to add more sirachi to it on the plate). I would definitely make some changes if I made it again- more sriachi, more cornstarch (sauce not thick enough), breasts instead of thighs and browned separately so they don't get 'steamed'. The coconut jasmine rice (same page) was awesome!

  • SkinnyJaime Posted: 01/03/11
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    This dish was ok but nothing spectactular and overall I thought it lacked flavor. I had to add some teriykaki sauce and additional soy sauce to make it taste better. I won't be making this again. However, the coconut jasmine rice recipe that was on this page with this recipe in the magazine was fantastic and I highly recommend it!

  • sunshy321 Posted: 01/11/11
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    Plain recipe. Sauce did not thicken, even with attempt to cook longer. Deleting from my recipe box now.

  • shishi Posted: 12/12/10
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    I don't particularly care for Chinese food but I thought this was great. I accidentally used chicken breast instead of thighs and it was still good. Served it with coconut jasmine rice (CL recipe) which was delicious.

  • ABROMANO Posted: 03/30/11
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    Loved it, as did my 6 year old. I didn't have the same ingredients on hand so I used broccoli, orange pepepers and red onion and chicken breast. Will definitely make this again.

  • darbygal Posted: 01/12/11
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    I also used chicken breast and everything was perfect. A great meal to put together with house guests who like to help. Everyone loved the flavors. I added some canned pineapple to the chicken and some of the juice to the sauce. Had to add a bit more corn starch to thicken but very good.

  • jklandineen Posted: 11/28/10
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    This recipe is very favorable and very simple to make. Really enjoyed it and will surely make this dish again.

  • TheChefAmy Posted: 12/07/10
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    I loved this dish. Nice flavor and spice without it being overkill. I added more veggies and used chicken breasts instead. It was fab. Check out mine on my blog and see how it turned out: http://thechefamy.blogspot.com/2010/12/healthy-kung-pao-chicken-with-coconut.html

  • lalalump Posted: 11/29/10
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    Delicious with tons of flavor. Great way to get an Asian food "fix" without the heavy, calorie-laden traditional dishes.

  • Mays64 Posted: 11/29/10
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    Made this recipe this evening. Whole family liked it....considering there were 2 twenty year olds, 14 year old, 12 year olds, my husband and myself-well, enough said!

  • kemer67 Posted: 01/17/11
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    Amazing. I cannot believe this is healthy! I used fresh ginger instead of bottled, and reduced the crushed red pepper flakes by half. I also added some chopped green onions. Other than that, I followed the recipe exactly. It did take me a bit longer to do all the chopping, but it was perfect. I will definitely be making this again.

  • Jakaay Posted: 01/08/11
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    The flavor and presentation of this dish was awesome.. I used regular sodium Soy Sauce and dry roasted peanuts with sea salt (what I had on hand) It takes longer than called for to cook the chicken and veggies and thicken the sauce but is so worth the time. (maybe 20-30 extra minutes. We ate it with chop sticks just for fun. Definitely will make it again- "company worthy" for sure.

  • ElizBell Posted: 02/04/11
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    Loved the smokey flavor of this really oriental tasting dish. Really liked the chicken thighs as they add a richer taste than white meat does. Will definitely make again. My husband loved it. I would use 3 t. of cornstarch next time for thickening.

  • rileycooks Posted: 02/20/11
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    Great! Easy, full of flavor. I used freshly grated ginger. Definitely will make again.

  • JulzChicago Posted: 03/08/11
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    Very flavorful, the chicken stayed juicy and the vegetables were abundant. The coconut jasmine rice adds a hint of sweetness and enhances the flavors for this dish. I thought the crushed peanuts on top paired perfectly with the coconut and added a great crunch for texture. Very easy and delicious.

  • miditaz Posted: 01/15/11
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    Loved this recipe! The flavors were outstanding! We followed the recipe exactly, but next time, I would use more cornstarch to thicken the sauce a little more. We used 1 teaspoon of the red pepper, and it was very hot. Because it is very hard to remove all the fat from the thighs, I would brown the chicken first and wipe out the pan before proceeding with the onions. We made the Jasmine rice, and it was great!

  • TheRecipeTest Posted: 12/20/10
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    This is a great recipe for anyone looking to try stir-fry. If you are a veteran stir-fryer, you'll appreciate this base recipe and have fun tweaking it. For more info and tips, and the Coconut Rice recipe from the magazine, go to http://recipetest.net/2010/12/20/kung-pao-chicken-with-coconut-jasmine-rice/

  • HarriedChef Posted: 12/02/10
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    Made this for dinner last night --- it was a hit with all - even with the son who doesn't normally eat vegies. Lots of flavor and easy! I didn't have thighs so I used some chicken cutlets instead.

  • Angiejsoon Posted: 05/25/11
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    My fiancee and I love love love this recipe! It is so simple and tasty. The cilantro in the jasmine rice really brings the whole dish together. I love to make the rice recipe now witht other asian dishes. We have made this several times and never gets old.

  • nicolecmasco Posted: 06/06/11
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    So good!! Will definately make this again!!!!

  • BritzB87 Posted: 05/11/11
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    Note: I didn't include the veggies listed in the original recipe, just made the chicken and sauce. I substituted the crushed red pepper for 1/4 teaspoon ground red pepper. I didn't find that this really resembled Kung Pao and thought the sauce was missing the depth of a restaurant version. It's an easy, quick weeknight meal but I won't make it again unless someone in the house requests it!

  • Fausonk Posted: 05/03/11
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    This was absolutely horrible. I followed the recipe (exchanging edamame for snow peas was the only difference). The taste was fairly bland, but got worse by leaving a terrible aftertaste in your mouth. Yuck.

  • ChiefJefe Posted: 05/10/11
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    Very good but a little too spicy for us with 1 teaspoon crushed red pepper - cut back a little OR stir 1 tablespoon peanut butter into sauce.

  • MHnNJ1 Posted: 05/06/11
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    , NJ

    This recipe was just ok. However, I will make it again in the future. While it turned out good, it did not meet my expectations with flavor...seemed like something was missing. Maybe next time I'll add sirachi, like the other commenter suggested. The only exchanges I made was using breasts instead of thighs, and fresh ginger over bottled. Otherwise, the vegetables were great! I served it over coconut basil quinoa -- which was nice.

  • KristinNicole Posted: 05/19/11
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    This dish was very good. I used light sesame oil since it is what I had in my house but it taste all the same. I used a little more red pepper to make it a little more spicy and my boyfriend loved this dish. It was super easy and quick to make and all the flavors came together perfectly. I will definitely make this dish again :) xo, kristin nicole http://soapnights.com

  • froggomatic Posted: 05/03/11
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    Completed recipe as written served with peanuts on side. All Family members loved it :) Would make it again.

  • nicolecorsi Posted: 05/01/11
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    Loved this recipe. Followed exactly and it had spice, but was not overwhelming. Served with the Coconut Jasmine Rice, which added a hint of sweet to the dish. The veggies were crisp and pleasing. Will definitely make again!

  • GAFoodLover Posted: 05/04/11
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    Genuine Kung Pao has the peppers cut into medium dice, not thinly sliced. It doesn't have brown sugar - for a sweet dish (not recommended), use that awful hoisin sauce - and it certainly doesn't contain snow peas. I applaud the effort to 'lighten' a heavy dish, and that is easily done by using less oil, but there is no excuse for substituting traditional ingredients and calling it by the original name. You also need to use some dry sherry, some rice wine vinegar and fresh ginger. People who aren't Chinese food lovers may like this okay, but please don't try to pass it off as Kung Pao.

  • jennie51 Posted: 05/05/11
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    just okay- i have an excellent kung pao chicken recipe that is simply to die for - has cashews in a glazed spicy sauce that is as good as resturant quality -- so I added my own ingredients to this recipe. This recipe is more like a stirfry and it came out good and my hubby liked -I used frozen pea pod vegebles that I thawed, with fresh red pepper and onion-- my other recipe has equal amts of red wine vinegar,sugar and soy sauce "no water"-- so it makes its spicy and yummy and when you add the nuts makes a galze over the chicken and vegetbles.

  • mikoprice Posted: 06/01/11
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    It's only ok.

  • dani75 Posted: 06/08/11
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    This was good and not very difficult. I did think that it could use less chicken and more vegetables and I would also be curious to see how it would be with chicken breast instead of thighs. I made the rice recipe that is part of this Menu and it was GREAT!

  • Becky54 Posted: 06/28/11
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    My husband made it and it was too spicy for me; maybe will try again.

  • Katiewasnthere Posted: 07/23/11
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    Really good! Increased the cornstarch to 3 teaspoons as per suggestions and it thickened up really nice! It was a typically Chinese meal accompanied by the taste of soy sauce. Would make again though. Read about it here: http://nutritioninapeanutshell.blogspot.com/2011/07/cooking-lights-kung-pao-chicken-with.html

  • MsFish624 Posted: 09/15/11
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    I didn't care for this recipe. It lacked flavor and a backbone. Pretty bland. And I even added extra pepper. It made me sad I spend all that time on prep work only to be disappointed.

  • roxannmae Posted: 11/04/11
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    One of the best Kung Pao Chicken recipes I've tried.

  • amyandkeith Posted: 11/11/11
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    I made this last night and found it easy and delicious. I halved the amount of red pepper flakes to make it less spicy for my kids. You can't go wrong with ginger, garlic and soy sauce.I will make this again.

  • mannybethben Posted: 04/05/12
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    We loved this dish. I had to limit the red pepper because of my younger two kids, but the rest of us were pleasantly surprised by how good this was. We served it over white rice. It got an A and a request to make it again. :)

  • mlucia Posted: 05/04/12
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    We had it over rice. yummmm. I was out of corn starch, so I used about 4 tsp of wheat flour worked good. We also used sweet snap peas in place of the snow peas ( by mistake LOL) Use 1 1/4 tsp of the crushed red pepper gave the dish just enough bit but not so hot you couldn't eat it.

  • pdxcook Posted: 06/01/12
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    This was very tasty though I wouldn't actually call it Kung Pao. We doubled the sauce this time, added lots of vegetables, mushrooms, broccoli and orange peppers, and it was a delicious dish. Excellent sauce, open to lots of variations.

  • Wickerpuds Posted: 06/05/12
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    Definitely easy and great flavor as well. Forgot to purchase the peas and ended up using broccoli instead. Can't wait to try again with the peas :)

  • daneanp Posted: 06/03/12
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    I've made this a few times now and it is a good recipe that can be made great with a few adjustments, as most previous reviewers have noted. Tonight I added sliced mushrooms and used orange peppers. I like the idea of celery and scallions as the last person posted. Sliced bok choy is also a good sub. The meat could just as easily be pork loin or shrimp. Probably my biggest recommendation is to use the best quality sesame oil you can afford. We serve it over steamed jasmine rice with a sliced asian-style cucumber salad.

  • maleckathryn22 Posted: 08/01/12
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    This is really good and I have made it serveral times. Served over Brown Basmati rice. I used fresh ginger. I think the peanuts at the end are key!

  • chefceo Posted: 11/04/12
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    Great recipe! I made some changes to suit my taste though. I doubled the soy sauce and brown sugar for added flavor and used fresh ginger and sriracha sauce instead of pepper flakes. This seems to make a heartier sauce.

  • ashbyt Posted: 06/18/12
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    Excellent recipe and easy to make. To add to authenticity, I added 2 whole Thai peppers, fresh ginger root with 1 tsp of pepper seeds. It did not make the dish too hot. I will definately make this again.

  • kimemill Posted: 09/04/12
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    Quick, easy and delicious!

  • No Longer Registered Posted: 12/05/12
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    This was fairly tasty but I felt it was missing something. I used chicken broth instead of water and a bit more cornstarch. Mine thickened nicely and it makes quite a lot but still, a little bland. I only used 1 teaspoon of red pepper flakes but I think it needs something else, not just more heat. I will try again because I really love making asian dishes at home to save the calories and money. Hopefully I can find that missing ingredient.

  • MaryEliz Posted: 03/11/13
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    This dish was good but not great. Agree with others that the flavor was so-so. I followed recipe to the letter, but did not make jasmine coconut rice which I will try next time.

  • foxknowlton Posted: 08/08/12
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    Easy and yummy.

  • mrsseals Posted: 06/02/12
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    not as pretty as the picture and could use a little something extra. i am also not a fan of the dark meat. i may try it again....a while from now.

  • VernaChaney Posted: 06/03/12
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    Delicious recipe!! I made it tonight for the first time and we both loved it! Being me - I just had to tweak it for our tastes. I added celery with the onions and garlic at the beginning just because I love celery in Asian food. And then I added green onion/scallions at the same time as the peppers and pea pods, again because we love green onions. Got a raving review from Hubby!! Will definitely make this recipe again for guests. (I also had to substitute dry ginger for the recommended jarred ground ginger - it was still delicious and now I can't wait to make it with the recommended ginger though!!) I also used white meat chicken tenders instead of the dark meat because that's what I had in the freezer. All in all an excellent recipe.

  • emilyjamie Posted: 04/06/13
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    The whole family loved the flavor. The chicken was really good after being sauteed in the sesame oil. I served it over jasmine coconut rice and with egg drop soup.

  • meadan Posted: 07/02/12
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    The photo looked so good and held such promise.......I followed the recipe exactly, I almost always do , the first time I make something from a recipe. Okay, with the exception of the peanut (I used cashews) since my son is highly allergic. My dish did not turn out nice and dark and glazed looking like the photo. It was also light on flavor and spice for my family. Overall we were a little disappointed. Sorry.

  • anonymous12 Posted: 08/30/12
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    This recipe was a middle of the road stir fry. It didn't stand out as awesome, and it wasn't bad either. I doubled the sauce and added bean sprouts. I also added a little fish sauce. Other than that, I followed the recipe. And it wasn't exactly what I would call Kung Pao either.

  • jenniferlvt Posted: 01/06/14
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    Missing vinegar which is part of the important ingredients needed. The recipe also missing dark soya sauce. I hope this helps

  • lwood6 Posted: 01/18/14
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    Very good and easy

  • CariClarkPhelps Posted: 01/04/14
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    I thought the flavor of this was all heat and the garlic / ginger combo was just flat. The chicken probably should be spiced in some way (marinate?) before cooking. I won't make again though my husband did say he liked it. Boring and not worth adapting.

  • karen271 Posted: 06/25/13
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    I saved this recipe and made it again tonite...and I have to agree with everyone who said something is missing flavor wise. I used all the crushed red pepper; that only added heat. I doubled the brown sugar and added a little fish sauce. Still bland. There is another Kung Pao Chicken on the site...I think I will give that one a try next time.

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