Chicken Kung Pao




Makes 6 portions.

Hunan Sauce: 

250 mL (1 cup) Soy Sauce, reduced sodium

250 mL (1 cup) Chicken or Vegetable Stock

60 mL (1/4 cup) Brown Sugar

60 mL (1/4 cup) Fresh Ginger, minced

60 mL (1/4 cup) Fresh Garlic, minced

60 mL (1/4 cup) Rice Vinegar

30 mL (2 Tbsp) Sesame Oil

30 mL (2 Tbsp) Corn Starch

1.5 L (6 cups) Chicken Stock

Salt to taste

1 Beef Bouillon Cube

10 mL (2 Tsp) Thyme, Fresh, chopped

Stir Fry:

30 mL (2 Tbsp) Canola Oil

4 Red Chilis, whole

500 g Chicken, boneless, skinless, diced

1 medium Red Onion, diced

1 Red Bell Pepper, seeded, diced

1 medium Carrot, peeled, cut diagonally

2 stalks Celery, cut diagonally

1 L (4 cups) Yu or Bok Choy, chopped

125 mL (1/2 cup) Peanuts, roasted, chopped

2 Bay Leaves

500 g (1 lb) Button Mushrooms, fresh, quartered

30 mL (2 Tbsp) Butter


  1. Prepare Hunan Sauce: Mix all sauce ingredients together. Set aside. Can be prepared ahead and chilled up to 3 days. Stir well before using.
  2. Heat oil in a wok or non-stick skillet over high heat until it ripples.
  3. Add chilies to the oil and cook until blistered.
  4. Add chicken pieces and sauté on each side to ensure cooked evenly, approximately 2 mins.
  5. Add onion, carrot and celery, cooking for 5 minutes until the vegetables begin to soften.
  6. Toss in the peppers and yu or Bok choy and continue cooking about 2 minutes.
  7. Add the Hunan sauce and bring it to simmer.
  8. Toss very well to coat each piece of chicken with sauce. Simmer to thicken sauce. Check to see that the largest piece of chicken is cooked through.
  9. To serve, place mixture into bowl and garnish with roasted peanuts and fresh herbs. Serve with rice or noodle if desired.

Chef Note: To make recipe vegan, use vegetable stock and replace chicken with chicken alternative or drained firm tofu.