Kung pao chicken from The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty by Michael Tong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on September 10, 2015

    Definitely has that classic, Chinese restaurant Kung pao chicken flavor, and the chicken comes out nice and juicy, not dry. I added some thick-diced green bell pepper for a little color and veggies which gave it more dimension and next time I'd add some diced red bell pepper as well.

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