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Kung Pao Chicken II

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READY IN:
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
  2. Add chicken;stir to coat well.
  3. Let stand 30 minutes.
  4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
  5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
  6. Add peanuts;cook and stir until lightly toasted.
  7. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
  8. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
  9. Add chicken mixture; stir-fry 2 minutes.
  10. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok.
  11. Cook and stir until sauce boils and thickens.
  12. Garnish, if desired.
  13. From Cooking Class CHINESE Cookbook.

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