Kung Pao Chicken


  • 2 Boneless skinless chicken breasts, cubed
  • 4 Whole Thai peppers, minced
  • 1/4 cup Peanuts, roasted
  • 1 teaspoon Fresh ginger, minced
  • 1/2 Green pepper, cubed
  • 1/2 Red pepper, cubed
  • 1/4  cup Water chestnuts, sliced
  • 1/4  cup Mushrooms, sliced
  • 2 Scallions, chopped
  • Peanut oil


  • 4 tablespoons Soy sauce
  • 2 tablespoons Chinese rice wine or Sherry
  • 2 tablespoons Sugar
  • 2 teaspoons Corn starch
  • 1 teaspoon Salt
  • 2 teaspoons Sesame oil
  • 1 teaspoon White vinegar


  • 1 1/2 tablespoons corn starch
  • 1 tablespoon Water
  • 1 tablespoon Soy sauce


  • Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.
  • Mix the seasoning sauce and set aside.
  • Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.
  • Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.
  • Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.
  • Add the seasoning sauce, stirring until thick.
  • Add the cooked chicken, stir until thoroughly heated.
  • Add scallions, Chinese or Thai peppers and cook for 1 minute.
  • Turn off the heat, add peanuts, mix well and serve.

Vegetarian Variation:

You can make this dish for vegetarians by simply substituting sauteed or steamed vegetables, or even tofu, for the chicken in this recipe.