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Kung Pao Chicken

Kung Pao Chicken

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 - 6 servings


  • Marinade:

  • 1 pound boneless, skinless chicken breasts, cut into thin strips, 3 to 4 inches long
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • Sauce:

  • 5 tablespoons reduced-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut or vegetable oil
  • 1 (1/2-inch) piece fresh ginger, peeled, sliced, and smashed
  • 1 1/2 tablespoons minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3 green onions, sliced diagonally, bottom and top parts separated
  • 1 (8-ounce) can bamboo shoots, drained
  • 1 red bell pepper, seeded and julienned
  • 1/3 cup unsalted roasted cashews or peanuts
  • Steamed white rice, for serving


  • In a medium mixing bowl, combine the chicken strips and the ingredients for the marinade. Cover with plastic wrap and refrigerate for 20 to 30 minutes.

  • For the sauce, combine 3 tablespoons of the chicken broth, soy sauce, rice vinegar, sugar, and hoisin sauce in a small mixing bowl. Set aside.

  • Combine the remaining 2 tablespoons of chicken broth and the cornstarch in another small mixing bowl, whisking to combine. Set aside.

  • Heat the oil in a large skillet over high heat. Carefully add the ginger and garlic and cook, stirring constantly, for 30 seconds. (When stir-frying, the oil should be very hot, but not smoking. Be careful that it doesn't splash out of the skillet while stirring.)

  • Add the crushed red pepper and the chicken, discarding the extra marinade. Cook, stirring, for about 3 minutes.

  • Add the green onion bottoms, the bamboo shoots, and the red bell pepper. Cook an additional minute, stirring constantly.

  • Stir in the chicken broth-soy sauce mixture and bring to a boil.

  • Add the chicken broth-cornstarch mixture and cook, stirring until the sauce boils and thickens. Add the cashews or peanuts and stir to coat.

  • Remove from the heat and garnish with green onion tops. Serve hot over steamed rice.

Recipe Details