Kung Pao Chicken with American Pistachios

Cooking Jugalbandi | Presented by chefs Martin Yan and Sanjeev Kapoor

Kung Pao Chicken with American Pistachios


4 servings


12 oz boneless, skinless chicken


Chicken Marinade

2 tbsp oyster-flavored sauce

1 tsp cornstarch



1/4 cup balsamic or black vinegar

1/4 cup chicken stock

2 tbsp rice wine, optional

2 tbsp hoisin sauce

1 tbsp soy sauce

2 tsp sesame oil

2 tsp chili garlic sauce

2 tsp granulated sugar


Stir-Fry Mixture

2 tbsp vegetable oil

6 whole dried red chili peppers

2 tsp garlic, minced

1/2 onion, cut into 1-inch squares

1/2 red bell pepper, seeded & cut into 1-inch squares

1/2 cup sliced bamboo shoots, canned and drained

1/2 celery stalk, cut into 1-inch strips

2 tsp cornstarch dissolved in 2 tsp water (slurry)

1/2 cup whole American pistachio kernels



Cut chicken into 1-inch squares.


Chicken Marinade

Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.



Combine sauce ingredients in a bowl. Set aside.


Stir-Fry Mixture

Heat a wok over medium-high heat. Add oil, swirling to coat sides. Add dried red chilies; cook, stirring, until fragrant, about 10 seconds. Add chicken; stir-fry for 2 minutes. Add garlic, onion, bell pepper, celery, and bamboo shoots; stir-fry until bell pepper is tender-crisp, about 2 minutes. Add sauce and bring to a boil. Add cornstarch solution; cook, stirring, until sauce boils and thickens. Add pistachios; toss to evenly mix.

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