How to Make Kung Pao Chicken
Kung Pao Chicken!
Kung Pao Chicken
This is one of my favorite yummy Chinese recipes! I hope you enjoy your cooking process, and really enjoy the flavor...Eat up, it's all good.
1 package of skinless and boneless chicken breast, approx. 4-5 pieces
2 boxes of Kung Pao Chicken mixes, includes, rice, peppers, Kung Pao sauce, and peanuts. (You can find in your local grocery store in the Ethnic/Asian cooking section)
2 tablespoons chicken seasoning
1 tablespoon of black pepper
1 teaspoon of salt or sea salt
3-4 tablespoons vegetable oil
1-2 boxes of Chinese noodles
1 can of baby corn on the cob
1-2 cans of water Chestnuts
1 can of Crispy Noddles
Cut chicken into small pieces as you would like. Salt and pepper and season with chicken seasoning. Put chicken in a large frying pan or Wok with heated vegetable oil. Cook on each side for approximately 7 mins. while making sure meat doesn't stick to Wok or frying pan. When chicken is completely pink-free add drained can of baby corn. Cover for 1-2 minutes. Then add water chestnuts and cover for 1-2 minutes. In the meantime, you should boil the rice and noddles separately and keep both covered. You will have to buy the noodles separately.
Add peppers, and peanuts from both boxes of Kung Pao to the chicken, leave uncovered for about a minute or two. Then, add both bags of Kung Pao sauce and about 1/4 cup of water. Cover for a minute, then stir.
Plate your rice in the middle and circle the rice with as many noddles as you would like. Remove the peppers first from the meat sauce. The peppers are not edible. Add enough of the Kung Pao Chicken mixture and top off with crispy noodles.
Enjoy, and have plenty of cold water or cold soda ready.
Could be hot...But, boy how tasty!!!
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