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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve the chicken with Basic White Rice.
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.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?