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King Pao is a mildly spicy blend of ginger, garlic and chili. This easy version makes homemade Chinese taste as good as takeout.
Boil water for noodles, cook according to package directions.
In a bowl, toss together 4 tablespoons Kung Pao sauce, cornstarch and chicken. In a nonstick fry pan or wok, heat oil over high heat. Add chicken mixture to pan and sear meat, about 1 minute. Add vegetables and remaining 4 tablespoons of Kung Pao sauce. Cook until vegetables are tender, about 10 minutes.
Add boiled noodles to chicken and vegetable stir-fry. Serve with soy sauce.
Note: I used Williams-Sonoma’s Chinois Kung Pao Wok Sauce and Hakubaku Organic UdonWheat Noodles.
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Robin @ What about the food? on 9.23.2010
This is a nice take on my favorite. Wonderful combination.