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Kung Pao Chicken

This is the real thing. Taste is restaurant quality. If you like hot, you will love this recipe. It is easy to make and a meal you will be proud to serve! It is also low in fat and high in healthy ingredients!


  • 2 skinless, boneless chicken breasts
  • 2 tbls oyster sauce
  • 2 tbls cooking oil
  • 7 large dried red chilies
  • 4 cloves garlic
  • 2 stalks celery
  • 1 small bell pepper
  • 1 8oz can bamboo shoots (oriental isle in grocery store)
  • 2 tsp cornstarch
  • 1/2 cup unsalted peanuts

Sauce Ingredients:

  • 3 tbls white cooking wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup fat free low sodium chicken broth
  • 1 tbls low sodium soy sauce,
  • 2 tbls Hoisin sauce (can be found in oriental isle)
  • 2 tbls hot oriental chili sauce (I used Sriracha Hot chili sauce) found with sauces on oriental isle in grocery store)
  • 2 tbls brown sugar.


  • Cut raw chicken in to 1 inch pieces
  • Place cut up chicken in med. sized mixing bowl
  • Add oyster sauce to chicken and mix with hand to coat all chicken
  • Put chicken mixture in to fridge for at least 10 mins
  • Prepare sauce by adding ¬†all sauce ingredients to med. sized mixing bowl
  • Stir sauce well and set aside.
  • Cut dried chiles in to 3 pieces (each chili) and remove all seeds.
  • Do not cut small as these will be need to be individually removed later.
  • Put 1 tbls olive or canola oil in to wok or large frying pan
  • Heat oil on med. heat and add dried chilies
  • Cook 1 min on med heat.
  • Remove chicken from fridge and add to wok with chilies
  • Cook 2 mins stirring as you cook
  • Remove chilies and chicken from wok
  • With tongs, remove chilies from chicken mix and discard chilies
  • Set chicken aside
  • Rince wok and add 1 tbls olive oil or canola oil to wok
  • Heat to med heat
  • Chop garlic in to small pieces and add to hot oil in wok
  • Cook 1 to 1.5 mins until garlic is soft
  • Add sliced celery (slice in 1 inch thin strips)
  • Add bell pepper also slice in 1 inch thin strips
  • Drain can of bamboo shoots and rinse them
  • Add bamboo to wok
  • Add the set aside chicken to wok again
  • Cook on med heat stirring as you cook.
  • Cook until celery is begining to soften
  • In a small glass or cup add 1 tsp cornstarch to 1 tbls water
  • Stir cornstarch in water until cornstarch has dissolved
  • Add peanuts to wok
  • With spoon, push all ingredients to the side of your wok leaving a side that has just liquid
  • Add cornstarch/ water mixture to wok on the side where there is only liquid.
  • Stir liquid with added cornstarch a little then begin spooning that liquid over all ingredients.
  • Stir to coat all with sauce.
  • It is done when veggies are tender but not soft. You want a lite cruch left to the celery.
  • Serve with steamed brown rice and a side salad of fresh green veggies with a lite vinegrette salad dressing.