Kung pao chicken


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 6 minutes
Kung pao chicken

Jim Norton

Chatelaine Triple Tested


  • 2 tbsp soy sauce

  • 2 tbsp dry sherry

  • 1 tbsp minced fresh ginger

  • 2 tsp dark sesame oil

  • 2 skinless, boneless chicken breasts

  • 1 1/2 tsp cornstarch

  • 1 tsp granulated sugar, or honey

  • 1 tbsp hot chili-garlic sauce

  • 1 tbsp vegetable oil

  • 1 red bell pepper, chopped

  • 2 green onions, thinly sliced

  • 1/2 cup peanuts or cashews, preferably untoasted and unsalted


  • Stir 1 tbsp soy with 1 tbsp sherry, ginger and sesame oil in a medium bowl. Cut chicken into bite-sized pieces and add to soy mixture. Stir until well coated. Stir in cornstarch and set aside. Combine remaining soy and sherry with sugar and chili-garlic sauce in a small bowl.

  • Heat non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and peanuts. Stir until peanuts are heated through, 1 to 2 min. Remove from heat. Serve over steamed rice.

Nutrition (per serving)

Calories 264, Protein 21g, Carbohydrates 10g, Fat 16g, Fibre 2g, Sodium 512mg.