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Steamy Kung Pao Chicken

Rating: 5/5 - Votes: 1 - Views: 15273

The dark, rich sauce clings to the chicken and veggies, with just an undertone of heat and aromatic flavor from the chilies, chicken and other veggies.
Steamy Kung Pao Chicken recipe

Total servings: 2-3
Calories: 300
Pre-Prep time: 35 mins
Preperation time: 20 mins
Occasion: Any
Cuisine: Chinese
Effort: Average
Best for: All
How to serve: Hot


2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
1 onion diced
1 cup baby corns
a bunch aspharagus(stems removed)
1 cucumber diced
1 red bell pepper diced


Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Then in same oil and wok add all vegetables and stir fry for 4 mins.Take all vegetables out of wok and keep aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan.
Add all vegetables too.Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

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