Big Bowls Kung Pao Chicken Copycat Recipes

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KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

  • To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  • To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

BIG BOWL'S KUNG PAO CHICKEN (COPYCAT)



Big Bowl's Kung Pao Chicken (Copycat) image

Make and share this Big Bowl's Kung Pao Chicken (Copycat) recipe from Food.com.

Provided by marlowen

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 ounces chicken breasts, cut into half-inch cubes
1 teaspoon starch
1 teaspoon sesame oil
1/2 cup peanut oil
6 dried chilies
2 tablespoons bean sauce
1 tablespoon chili paste
1 1/2 tablespoons hoisin sauce
1 tablespoon vinegar
1 tablespoon light soy sauce
1 tablespoon sugar
1/4 cup scallion, whites
4 garlic cloves, minced
1 cup fresh coriander leaves
1/4 cup roasted peanuts

Steps:

  • Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
  • Heat wok or heavy skillet, and add chicken breast.
  • Stir until the meat changes color, and remove to drain.
  • Pour off all but 1/4 cup of the oil.
  • Add the dried chilies, and cook until they begin to blacken and smoke.
  • Add the scallion whites and garlic, and stir briefly.
  • Add 5 tablespoons of the sauce mixture, and cook until it begins to boil.
  • Add the chicken pieces, and toss to coat.
  • When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.

Nutrition Facts : Calories 467.8, Fat 40.7, SaturatedFat 7.3, Cholesterol 36.5, Sodium 503.6, Carbohydrate 11.2, Fiber 1.9, Sugar 6, Protein 16.3

PANDA EXPRESS KUNG PAO CHICKEN RECIPE (COPYCAT)



Panda Express Kung Pao Chicken Recipe (Copycat) image

Amp up your meals with this sweet and spicy Panda Express Kung Pao Chicken copycat recipe made from red chilis, bell peppers, and dry sherry.

Provided by Recipes.net Team

Categories     Stir Fry

Time 25m

Yield 4

Number Of Ingredients 15

2 tbsp vegetable oil
2 finely minced red chili fingers
12 oz boneless and cut into 1-inch cubes chicken breasts
½ cup roasted peanuts
4 oz of your choice, cut into ½-inch pieces bell peppers
1 cut into ½-inch pieces, with tops green onion
4 oz cut into ¾-inch slices celery
4 tbsp chicken broth
2 tbsp or dry sherry rice wine
1 tbsp soy sauce
1 tbsp chili-garlic sauce
1 tbsp brown sugar
2 tsp grated ginger
¼ tsp roasted mixed sesame seeds
1 cup steamed rice

Steps:

  • Heat oil in a wok or deep skillet and add the chicken. Saute for 6 to 7 minutes or until chicken is cooked.
  • Add bell pepper, onions, and celery. Saute until translucent.
  • Add remaining ingredients and saute for 5 to 6 more minutes.
  • Serve over cooked white rice and garnish with sesame seeds.

Nutrition Facts : Calories 127.00kcal, Carbohydrate 8.00g, Cholesterol 36.00mg, Fat 4.00g, Fiber 3.00g, Protein 13.00g, SaturatedFat 1.00g, ServingSize 4.00, Sodium 417.00mg, Sugar 4.00g

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