Spicy Chinese Chicken

Spicy Chinese Chicken

This is an adapted version of chicken kung pao. I added veggies I had on hand.



8 servings
  1. 4 boneless chicken breasts diced - bite size
  2. 1 big carrot - chopped
  3. 1/2 zucchini - chopped
  4. 1 bell or spicy pepper - chopped
  5. 1 cup of fresh sliced mushrooms
  6. 2 green onions finely diced
  7. 2 small shallots chopped
  8. 3 tbsp of white wine
  9. 5 tbsp of soy sauce
  10. 1 to 3 tablespoons of Thai Sriracha hot sauce depending on how hot you want it
  11. 2 tbsp of white vinegar
  12. 3 tbsp of cornstarch dissolved in 1/4 cup of water
  13. 2 tbsp of brown sugar
  14. 2 tsp of crushed garlic
  15. 1 cup of cashews or peanuts
  16. 4 tbsp of sesame oil
  17. dash of ground black pepper for seasoning
  18. dash of salt for seasoning


  1. Add Photo

    Marinade for the Chicken
    - In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together.
    - Place diced chicken in a large bowl and add the marinade. Mix well
    - Cover and refrigerate while preparing the veggies

  2. Add Photo

    - In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic. Set aside.

  3. Add Photo

    - Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear. Set aside

  4. Add Photo

    - Stir fry the green onions and shallots with a dash of sesame oil. Add the carrots and a dash of soy sauce and stir fry for a couple of minutes.
    - Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute.

  5. Add Photo

    - Add the sauce mix and stir for 30 seconds.
    - Mix in the chicken and let it simmer as the sauce thickens.
    - Add water slowly if the sauce is too thick

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    - Season with black pepper and salt. Be careful with the salt as the soy sauce is already salty enough.
    - Throw in the cashews or peanuts right before removing from heat.

  7. Add Photo

    - To have the full experience, serve with fried rice or noodles (will post recipes soon!) Enjoy!!!

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