Kung Pao Awesome

KungPao6I had a craving the other day for some Asian food – something mild and peanut-based, so I found a recipe for some yummy Chicken Kung Pao. The original recipe is from Michael Smith, found on the Food Network – I’ve changed a few things to suit my needs/my pantry.

(Sidenote: I met Michael Smith at Jasper Park Lodge’s Christmas in November. My lasting impressions were: whoa, tall; and creepy stalker eyes.)


Stir Fry

  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • (The recipe includes celery, but guys … I just can’t with celery. I hate the texture and I hate the taste and I don’t care that it’s supposed to be this great base for sauces and soups. I do not want.)
  • (The recipe also includes green onions and bean sprouts to add on at the end. My green onions turned out to be on the old nasty side and my husband is against bean sprouts because he thinks they make him sick, but by all means add these if you feel like it.)


  • 2 boneless chicken breasts cut into 1-inch chunks
  • 3 tablespoons cornstarch


  • 2 tablespoons oyster sauce
  • 2 tablespoons soya sauce
  • 1 tablespoon brown sugar (heaping)
  • 1 cup chicken broth
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons peanut butter (heaping)

To Cook

  • Peanut oil
  • 1 teaspoon Szechwan peppercorns or chili flakes (I used chili flakes. Unfortunately, Szechwan peppercorns are not a regular staple in my pantry.)
  • 6 cloves garlic, sliced
  • 1 x 2-inch knob ginger, chopped



Stir Fry

  1. Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook



  1. Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.


  1. Put everything into a 1 liter mason jar and whisk until smooth.


To Cook

  1. Prep the vegetables, chicken and sauce. Heat a wok or large sauté pan over high heat. Pour a splash of oil into the pan and when it’s smoking hot, add the chili flakes. Stir for a minute and add garlic and ginger. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown.


  1. Add the peppers and celery. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly.

KungPao5Once finished, serve over rice or, in my case, vermicelli noodles. Delish!

Word of the day:

Apocryphal: of doubtful authorship or authenticity



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s