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    Ingredients

    Gluten free

    Meat

    • 4 Chicken breasts, boneless skinless

    Produce

    • 2 Garlic cloves
    • 3 slices Ginger, fresh
    • 4 Green onions
    • 1 cup Peanuts
    • 5 Red chiles, dried hot

    Refrigerated

    • 1 Egg white

    Condiments

    • 2 tbsp Hoisin sauce
    • 4 tbsp Soy sauce

    Pasta & Grains

    • 1 White rice

    Baking & Spices

    • 1 tbsp Cornstarch
    • 2 tbsp Sugar

    Oils & Vinegars

    • 1/3 cup Peanut oil
    • 3 tbsp Rice vinegar
    • 2 tsp Sesame oil

    Beer, Wine & Liquor

    • 7 tsp Rice wine

    Chinese Take-Out Kung Pao Chicken. Photo by mightyro_cooking4u

    2y
    2y Saved to Recipes to Try

    6 comments

    • Natalie Vermaete

      One of the hottest of Chinese dishes, kung pao originates from Szechwan province, where the peoples love for spicy cuisine is legend. If youre not such a fan of the hot stuff, just leave out a few of the chiles to make it milder. Or if you like your kung pao China Syndrome hot, add a few more. A large quantity of peanuts makes this dish irresistible. From the Take-Out Menu Cookbook.

    • David Burleigh

      Chinese Take-Out Kung Pao Chicken http://chinese.food.com/recipe/chinese-take-out-kung-pao-chicken-318515?ic1=obinsite

    • Kitchen CEO (itsjustahotmess)

      Chinese Take-Out Kung Pao Chicken | By TxGriffLover | Added August 08, 2008 | Recipe #318515

    • Priscilla LeJeune

      Chinese Take-Out Kung Pao Chicken Recipe - Chinese.Food.com - 318515

    • Ian Raskin

      Chinese Take-Out Kung Pao Chicken. Photo by mightyro_cooking4u

    • Jill Johnson

      Chinese Take-Out Kung Pao Chicken II Recipe

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    Kung Pao Chicken- this was really good and had a great spice. I used cayenne pepper with whole dried chili peppers, subbed honey for sugar, Left out corn starch and hoisin sauce cause I can't find a good natural hoisin sauce. And it was still Delish!!! I didn't miss any of those ingredients. Definitely a keeper for when I'm craving some Chinese food

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