It’s easier than ever to reproduce your favorite Chinese dishes without smoking up the house or running across town to pick up specialty ingredients. Kung Pao chicken is an iconic Sichuan stir-fry; this version of the classic requires only a large skillet and everyday supermarket ingredients. The dish comes together in about a half hour, plenty of time to steam some white rice.
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Serve the chicken with Basic White Rice.
This was very tasty; my family enjoyed it. But I think I would like garlic and hoisin in this. I set the cooked chicken aside as recommended but the crunchy bits stuck to the pan and then I had to cook the chicken longer at the end, which overcooked the broccoli a bit. Good enough to try again though.
Terrific recipe! But very hot with 3 Thai dried chiles - will use 1 or 1 1/2 next time. Other reviewers mentioned this lacked depth - usually means it needs garlic, which I added. (Every other recipe I saw for Kung Pao had garlic, why not this one?) As other reviewers did, we added extra vegs. Took the advice of an earlier reviewer and set the chicken aside when it was cooked, added at the end. Kept it nice and crispy. Really enjoyed this dish, will add it to my favorites. I recommend serving a cooling side - we had a fruit salad with yogurt - helped offset the heat.
This is perfect! My husband, who loves spicy Chinese food, thought it was wonderful! The flavours combine so well and the heat is just right.
The best Kung Pao Chicken I've ever eaten!!!
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