Kung Pao Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
Serves: 4-6
  • 2 large chicken breasts (about 1lb total), cut into 1” pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame or vegetable oil
  • 3 tablespoons green onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon fresh grated ginger (or can substitute ground)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  1. In a bowl, combine chicken and cornstarch. Toss to coat.
  2. Heat oil in a large skillet over medium heat. Add chicken and stir fry 7-8 minutes until no longer pink. Remove from skillet, set aside.
  3. Add onion, garlic, red pepper, and ginger to skillet. Stir fry quickly less than a minute.
  4. In a small bowl combine vinegar, soy sauce and sugar. Add to skillet.
  5. Add chicken back in and toss to combine. Let simmer over medium low heat until sauce has thickened.
  6. Serve over rice.
Recipe by Supper for a Steal at http://supperforasteal.com/kung-pao-chicken/