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.
Serve the chicken with Basic White Rice.
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I didn't have hot dried chili peppers - mine were mild - so perhaps that's where I went wrong however, this was totally lacking in flavor. I will probably not make this again.
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.
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