Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavors. As one user review put it, "It is, hands-down, the best stir-fry chicken recipe I've ever tried." Serve this soon-to-be favorite with rice and a steamed vegetable.

Nina Simonds
Recipe by Cooking Light January 2001

Gallery

Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.

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  • Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.

  • To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.

  • Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.

Nutrition Facts

590 calories; calories from fat 25%; fat 16.7g; saturated fat 2.7g; mono fat 6.8g; poly fat 6g; protein 36.9g; carbohydrates 71.4g; fiber 3.3g; cholesterol 66mg; iron 3.8mg; sodium 591mg; calcium 75mg.