Sunday, March 8, 2015


Kung pao chicken is a very popular dish served at Chinese restaurants. My recipe here is a very close take at it. The original recipe calls for rice wine vinegar. I have made a slight change here & used lime juice instead. Since not many people have rice wine vinegar in their pantries, I think my recipe will be quite helpful to all. But, if you do have rice wine vinegar, you can add a tablespoon of that as well. I also used ginger garlic paste instead of fresh ginger & garlic.
Preparation time: 25 min

Chicken breast (boneless, skinless) - 1 
Corn starch - 1 Tbsp
Spring onions - 4
Red chili flakes - 2 Tsp
Ginger garlic paste - 1 Tbsp
Soy sauce - 2 Tbsp
Lime juice - 1 Tbsp
Sugar - 2 Tsp
Salt - 1 Tsp
Roasted peanuts - 1/3 cup
Oil - 1 Tbsp

  • Wash & dice the chicken in to small pieces. 
  • In a bowl add the chicken pieces and mix in the cornstarch until the chicken pieces are well coated.
  • Heat oil in large non-stick skillet or wok on medium heat. Add the chicken.
  • Stir fry 5-7 minutes or until no longer pink in center & remove from heat
  • Add 3 chopped spring onions (with the tops), ginger garlic paste & red pepper flakes to the skillet & stir fry till the onions soften & turn pinkish. Remove from heat.
  • In a bowl, combine the soy sauce, lime juice & sugar & add it to the skillet.
  • Add chicken to the skillet and stir until the chicken is well coated.
  • Add the salt & roasted nuts to the chicken & cook on medium heat for 5 mins or until the chicken is well cooked.
  • Remove in a serving bowl & garnish with chopped spring onion.
  • Serve with hot plain rice or fried rice.

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