I can't fine a Kung Pao chiken recipe?

Answer 1

1 pound boneless chicken breasts in small bite size pieces
1 tbsp. soy sauce
1 tbsp. peanut oil
1 tsp. rice wine
1 can water chestnuts, chopped
1/2 med. onion, chopped
1 carrot, diced
2 stalks celery, chopped (optional)
1 clove garlic, chopped
(1 c.) 1 sm. bag peanuts (skinless kind)
3 to 5 (or more for hotter) dried red chili peppers
3 tbsp. peanut oil

SAUCE:

2 tsp. cornstarch
1 1/2 tbsp. cold water
3 tbsp. soy sauce
2 tbsp. rice wine
1 1/2 tbsp. vinegar
1 tbsp. + 1 tsp. sugar
2 tsp. sesame oil
1 clove garlic, chopped
1/4 tsp. ginger

Combine all ingredients in bowl and set aside.
Heat wok or deep skillet on high 15 seconds, add 3 tablespoons peanut oil and heat until hot about 30 seconds. Reduce heat to low. Add chili peppers, cook stirring and pressing peppers against skillet until dark red (about 10 seconds). Add garlic, stir fry 10 seconds. Increase heat to high, add chicken 1/4 pound at a time, stir fry until white and all has been added. Add vegetables, carrots, celery, onions, water chestnuts, peanuts, each ingredient one at a time. Stir fry approximately 2 minutes or until crispy tender. Add sauce mixture, cook and stir until sauce thickens. Serve with rice.

Answer 2

chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tbs Corn starch
1/2 tsp Sugar
1/2 tsp Salt
4 tbs Salad oil
1 pack Cashew nuts (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbs of oil in wok over medium high heat, add all the nuts, and cook 1 min shaking the pan,toasting the nuts lightly. Remove and reserve. Pour remaining oil in wok, stir-fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Answer 3

INGREDIENTS
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
DIRECTIONS
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.

Answer 4

Sunbird makes a spice packet that is sold in supermarkets. It has the recipe right on the back. Look in the Asian foods section.

Answer 5

Go here: http://allrecipes.com/Search/Recipes.aspx?WithTerm=kung+chicken
Allrecipes is great for stuff like that.