September 06, 2013

Kung Pow Chicken

I like my food with a spicy kick, but this dish goes above and beyond.  This dish is sure to send your taste buds on a spicy ride!  To compliment the spiciness, serve this with steamed vegetables, such as bok choy, and plain brown rice. 

Kung Pow Chicken

Serves 4


  • 2 T sesame oil
  • 1 cup onion; chopped
  • 5-10 small dried red chili peppers (adjust for spiciness)
  • 2 garlic cloves; minced
  • 1 lb. skinless chicken breast; cut into 1” cubes
  • ¾ cup water
  • 3 T low sodium soy sauce
  • 2 t cornstarch (or chia seeds)
  • 1 t brown sugar
  • 1 t fresh ginger; minced
  • 1 t crushed red pepper
  • 1 cup bell peppers; thinly sliced
  • 1 cup snow peas
  • 1 can water chestnuts
  • ¼ lb. baby corn
  • 2 T peanuts (garnish)


  1. Combine ¾ cup water with the next 5 ingredients (soy sauce through crushed red pepper)
  2. Stir the mixture until all of the sugar dissolves; set aside
  3. In a large skillet, over medium-high heat, heat the sesame oil
  4. Add the onions and chili peppers and sauté for about 3 minutes
  5. Add the garlic and sauté for another 1 minute, making sure to stir the mixture
  6. Add the chicken and sauté until the chicken begins to brown; about 3 minutes
  7. Add the water mixture to the chicken and bring to a boil
  8. Add the vegetables to the mix and cook until they are tender and the mixture thickens
  9. Serve over steamed bok choy and brown rice and garnish with peanuts

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