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This isn’t your ordinary Kung Pao Chicken recipe! It’s a spicy chicken dish that is very unique and very popular in Szechwan, China. The Kung Pao chicken is prepared by mixing chicken feet, brains and cauliflower pieces with onion, salt and pepper. When it comes to Kung Pao chicken recipe and spicy Cashew chicken Spaghetti, there is no comparison. In fact in the next few list below, the Spicy cashew chicken and the Kung Pao chicken are very authentic recipes released only by the famous restaurants.

Sometimes in very obscure places such as the Spicy Cauliflower and the Kung Pao Chicken Spaghetti, this sauce is only available on a rare morning show on some local radio station or even this very popular recipe that was once shared on a popular news show on a national broadcast. When I heard this, I immediately knew that I have to try it and so did my whole family. Although my husband tried it, I can say that this sauce is way too spicy for our everyday meals. After trying one time, we all came back asking for the Spicy Basil Soy Sauce that’s available on most grocery stores’ vegetable aisle. I guess if you’re going to go through great efforts to find just the right kung pao chicken recipe then you must expect that it might be really spicy.

Although my husband wasn’t a big fan of the spicy tomato-based kung pao chicken recipe, he did comment that it could be his favorite because of the crunchy peanuts. I found out that not only is the spicy sauce very hot but you’ll also need to use a lot of it. I don’t know why they didn’t make a thin white sauce for the chicken, but it surely tastes great when mixed with the crunchy peanuts. We also tried eating the dish with carrots and broccoli, which added another layer of spice.

This kung pao chicken recipe originated from Cantonese style Chinese cooking and is now used in American Chinese cuisine as well. In fact, most American cooks wouldn’t even recognize this dish unless it was told them specifically. The ingredients are basically the same as in the original Chinese dry roasted peanuts recipe, just with a little variation due to the different types of meats that were used and the seasonings that are used.

In addition to the typical vegetables that are usually included in this dish, you will also need: three cups of chicken breasts, five cups of water, two teaspoons of dried Chinese chives, three tablespoons of soy sauce, four tablespoons of sesame oil, four green onions, and one teaspoon of cornstarch. Bring your water to a boil and add the chicken breasts into the boiling water. Reduce the heat and cover for about fifteen minutes. Remove the lid and turn up the heat for another ten minutes. Cook until the pieces are no longer pink in color.

While the chicken is cooking, combine the sauteed green onions and sesame oil in a skillet. Once the onions have softened and the butter has melted, add the chicken breasts into the mix. Stir to mix thoroughly. Once you have mixed all the ingredients thoroughly, remove the lid and add oil mixture to the mix. Cover for about five minutes to allow the mixture to cook completely.

Once the noodles are ready, add the chicken broth, stir-fried vegetables, and seasonings to taste. Bring the whole dish to a boil and add pepper or salt to taste. Remove the lid and stir fry for two minutes to give the dish its delicious flavor.

Finally, add the broccoli florets to the mix them thoroughly. Lower the heat and add bamboo shoot to the mix. Let the mixture cook for about three minutes. Then, stir fry the vegetables for two minutes more. Remove the bamboo shoots and add the chicken back into the pot, along with the red pepper or scallions for that authentic kung pao chicken recipe taste.

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