RSS Feed

Kung Pao Chicken


This spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers originated in the Sichuan Province of central-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.

Kung Pao chicken is also a staple of westernized Chinese cuisine, which in my post on Beef & Broccoli covered its origination. This is one of my favorite Chinese dishes, as I have a flare for spicy foods. But in trying to keep things on the healthier side, this is stir fried, rather than deep-fried reducing the overall fat content



2 boneless, skinless chicken breasts, 7 to 8 ounces each
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 Tbsp oil for stir-frying, or as needed
1 tsp Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional


2 tsp soy sauce
2 tsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 1/2 tsp cornstarch


2 Tbsp low sodium soy sauce
1 Tbsp Chinese rice wine or dry sherry
2 tsp brown sugar



Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

I used broccoli and diced red bell pepper.

I used broccoli, sliced onion and diced red bell pepper.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.


Cut the chilies in half so that they are about the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.


Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.


Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.





Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.




My Disclosure Policy

My Disclosure Policy

About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

7 responses »

  1. Great photographs that are making me salivate!


  2. I adore Asian fusion dishes…



All Feedback Is Appreciated!

Please log in using one of these methods to post your comment: Logo

You are commenting using your 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


The value of those societies in which the capitalist mode of production prevails, present itself as "an immense accumulation of commodities", its unit being a single commodity --- Karl Marx

The Hidden Prestige

Clearing the mist to see the beauty of reality and what is beyond.

Let's Have Another Piece of Pie

Sometimes life cries out for a nice break from the daily routine ...... a pie break, so to speak. A time to sit, to listen, to reflect. To taste the sweetness of life.

Fierce FabuLASHES 💋


Get every new post delivered to your Inbox.

Join 2,618 other followers

%d bloggers like this: