Home Cooks > Recipes > Long Life Kung Pao Chicken

  • Share/Bookmark

Long Life Kung Pao Chicken


Yield: Makes 3-4 servings

2 tablespoons peanut or vegetable oil
1 pound boneless, skinless chicken breasts, chopped into small bite sizes
1 small red bell pepper (or half a large one), seeded and chopped into small bite sizes
1 small green bell pepper (or half a large one), seeded and chopped into small bite sizes
2 cloves garlic, minced
4 dried red chilies, finely chopped
1/4 cup peanuts (optional)
2 scallions, chopped


Chicken marinade:
2 teaspoons Kikkoman Soy Sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1-1/2 teaspoon cornstarch


For the sauce:
2 tablespoon Kikkoman Soy Sauce
2 tablespoon low sodium chicken stock
1 tablespoon mirin
1 teaspoon hot chile sauce (such as sambal oelek)


For the Chinese noodle cakes:
2 tablespoons peanut or vegetable oil
2 heaping cups cooked angel hair pasta or thin spaghetti


  1. Combine the ingredients for the marinade in a bowl and add the chicken pieces. Marinate for 30 minutes.
  2. Combine the ingredients for the sauce and set aside.
  3. In a large pan over medium high heat, add oil and chicken. Cook for 3-4 minutes, until chicken is almost cooked through, and transfer to a plate.
  4. Add green and red bell peppers to the pan and cook for 3 minutes, until peppers have softened. Add garlic and red chilies, stir well, and cook for 1 minute.
  5. Return the chicken to the pan and stir well. Add sauce, peanuts and scallions and stir well. Cook for 1 minute or until the sauce has slightly thickened. Turn the heat off and transfer to a bowl.


To make the Chinese noodle cakes:

  1. Divide noodles into four equal piles.
  2. Add oil to a pan over medium high heat and when the oil is hot, add noodle piles to the pan. Leave space between them so they don't touch each other.
  3. Press down on each of them with a spatula and cook until the pasta is crispy and light brown. Flip over and do the same for the other side (about 1-2 minutes for each side).


Divide the noodle cakes among four plates and top with kung pao chicken. Serve immediately.


This Long Life Kung Pao Chicken Recipe Is:
Low in sugar
High in niacin
High in vitamin C

Influencer Author: Caroline Phelps

Pickled Plum


Subscribe to our bi-monthly eNewsletter

Sign Up Now

Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARL® Organic Soymilk
PEARL® Organic Smart Soymilk
Side Dishes
Videos & Cooking Demos
Make This Now

©2021 KIKKOMAN SALES USA, INC. All Rights Reserved

Privacy Do Not Sell My Personal Information AdChoices Sitemap