One night, my boyfriend, his friend, and I discovered some delicious handmade French fries to go with the teriyaki pork chops. really tasty
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 20 peeled and deveined large shrimp (21 to 30 per pound)
- 4 teaspoons soy sauce
- 4 teaspoons rice wine
- 2 teaspoons sesame oil (Optional)
- 1 tablespoon cornstarch
- ½ cup vegetable oil, divided
- 4 cloves garlic, minced
- 16 dried red chile peppers, cut in half
- 2 teaspoons Sichuan peppercorns (Optional)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ¼ cup dark soy sauce
- 2 tablespoons rice wine
- 2 teaspoons white sugar
- 1 cup salted peanuts
- 4 green onions, cut into 3 inch lengths
- 2 dashes sesame oil, or to taste (Optional)
Instructions
- Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
- Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
- Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
- Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.
- Substitute cashews for the peanuts, if you prefer.
Nutrition Facts
| Calories | 790 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 228 mg |
| Dietary Fiber | 5 g |
| Protein | 59 g |
| Saturated Fat | 8 g |
| Sodium | 1736 mg |
| Sugars | 6 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
I increased the sugar to 2 tablespoons because I like it a little sweet, and it was the correct choice. I made it with all shrimp which I added toward the end, as per reviews. I used rice wine vinegar, as per one review – the only “rice wine” I could think of was sake. I also used 1/2 the peanuts, as per reviews, but next time will use full amount. This is quite good, will make again.
Shrimp and chicken should never cook the same amount of time. This recipe needs to be rewritten
This is a great vegetarian meal without the chicken and shrimp. I added baby bok choy in its place and cooked the light green parts with the peppers and the dark leafy greens with the green onion. Served it over noodles one night and rice the next.
Where do I start? Had to substitute white wine vinegar as I had no Rice wine vinegar. Then, instead of using chilies, I used a some incredibly hot chili pequin and, well, went overboard. Lastly, I set of the smoke alarm. But…really good in the end. I think I’d maybe ease off on the chilies a bit, though.
This was absolutely delicious. I didn’t change any ingredients, just a couple of the steps and processes. I used a mortar and pestle to crunch up the peppercorns (who wants to bite into whole peppercorns?) Lastly, I separated the shrimp and chicken from the marinade and then added the shrimp towards the end, around 3-4 minutes left. Make sure you get the dried red peppers and don’t use anything like fresh jalapenos or you’ll be sorry. The dried red peppers had just the right amount of heat for everyone in my house that tried this.
This is my go to recipe. I usually add broccoli for more vegetables, and omit the sugar. It’s delicious!
I left out the chicken. Would probably use fewer peanuts next time.
I’ve made thgis twice and absolutely love it!
Used only a quarter of the hot red chillis, as others had suggested, added celery and mushrooms, and husband said he loved it, so that’s a win in my book.
I made this recipe and it was delicious. Who knew kung pao could be so easy. I will definitely be making this again!
I haven’t even eaten it yet but it smells amazing and I tasted it and it tasted sooooooo good!!!!! I added some orange zest, Maggie sauce, and lemon ponzu, along with some broccoli, carrots, and snap peas instead of bell peppers. Can’t wait to eat in a few!!!!!
My family loves this recipe, we make it at least twice a month. I always increase the amount of bell peppers and I often decrease the dried chili peppers so it is not too spicy for me.
Excellent recipe, but there should be one change. The chicken and the shrimp should be marinated and cooked at different times. If you cook them together, the shrimp will overcook and be rubbery. The chicken needs to be cooked first until nearly done, then add the shrimp.
If you cook chicken and shrimp together , the shrimp will be overcooked! Added a little water chestnuts and bean sprouts to up the nutritional value. A very good base recipe, you can do so much with this one. So let your creativity go wild! Oh and just for the record I added 20+ dried Thai chilies …..no problem hear! Also added soy nuts as well, gives a great flavor. Well done on this recipe!
I make this often, very good. I slice the chicken very thin, I feel it’s better.
Great recipe. If you do any amount of spicy Asian style cooking do yourself a favor and purchase some of the sichuan peppers. They really enhance the heat from the red peppers.
I did modify to make lower kcal and carbs (no peanuts and didn’t use any oil). Super yummy. My husband raves about the dish and actually ate the leftovers!
Delish! Only change was that I used 3/4 tsp. of red pepper flakes instead of whole chilis. It was just ‘zesty’ enough for our liking.
Best Kung Pao we’ve ever had!! I actually used 16 peppers broken up in the pan. Wow, talk about hot! No one could stop eating it, the flavor was so delicious.
Spicy! But tasty. Cut down on the dried chili peppers if you don’t want it too spicy.
Tastes a lot like the kung pao chicken recipe, but easier. I used regular white wine instead of rice wine and used all shrimp. Good!