Christine’s Kung Pao Chicken

By Christine Cushing
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This spicy chicken dish is commonly on order when you go out for Chinese but why not make it yourself at home?  Using an oil with super high smoke point is ideal for stir fries because you want to crank that heat up for super quick cooking. 



  • 1 1/2 tablespoons peanut or safflower oil
  • 2 teaspoons minced ginger
  • 3 green onions, sliced
  • 2 cloves garlic, chopped
  • 2 boneless skinless, chicken breasts , cut into thin slices
  • Several whole dried chiles, or to taste
  • 2 clove garlic, minced
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon hoisin sauce
  • 1/4 cup roasted peanuts, optional


  1. Heat the oil to 375 degrees F. in a wok over high heat. When oil begins to streak when wok is tilted, add ginger, green onions and garlic all at once and toss very quickly.  Immediately add the chicken and chiles and toss until golden and almost cooked, about two minutes. 
  2. Add soy sauce, hoisin and black vinegar. Toss for a further two minutes until chicken is cooked through. If wok is too dry, add a splash of water to loosen.
  3. Sprinkle with peanuts and serve over rice.

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