Kung pao chicken from Sizzling Skillets and Other One-Pot Wonders by Emeril Lagasse

  • green onions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute peanuts for cashew nuts, and vegetable oil for peanut oil.

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

  • Eat Your Books

    Can substitute peanuts for cashew nuts, and vegetable oil for peanut oil.

  • breakthroughc on December 02, 2024

    I have made this recipe for years. Last night I had a block of tofu that I needed to use, so I made this recipe with firm tofu with great success. I pressed the tofu, cut it into cubes and marinated just like I would have done with the chicken. After draining the marinade off, I put the tofu on a sheet pan lined with parchment paper and baked for 20 minutes at 425. The oven method gave it nice even browning. I added the tofu to the vegetables before adding the sauce. Will make again with tofu.

  • breakthroughc on February 06, 2021

    Love this recipe, I make it often and my husband and I don't order Kung Pao Chicken in restaurants because this recipe is better and we are always disappointed.

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