Kung Pao Chicken From The Grand Casino - WLOX.com - The News for South Mississippi

Kung Pao Chicken From The Grand Casino

Kung Pao Chicken

By Grand Casino Chef Mark J. Millwood


  • Salad oil, 1/4 cup
  • Chopped garlic, 1 tsp
  • Chopped ginger, 1/2 tsp
  • Diced celery, 1/4 cup
  • Green bell pepper (diced), 1/8 cup
  • Red bell pepper (diced), 1/8 cup
  • Bamboo shoots, 1/4 cup
  • Yellow onion (diced), 1 tbsp
  • Mushrooms (sliced), 1/4 cup
  • Roasted peanuts (skinless), 1/4 cup
  • Chicken breast (cut in strips), 8 oz
  • Stir fry sauce, 1 cup
  • Sambal oelek, 1/2 tsp
  • Green onion (diced), 1 tbsp
  • Roasted sesame seeds, 1 tsp
  • White rice, 1/2 cup


  1. In a wok or sautee pan heat oil and add garlic and ginger, sautee for one minute.
  2. Add chicken and cook until chicken is half done.
  3. Add celery, peppers, yellow onion, bamboo shoots, and mushrooms. Sautee for one minute.
  4. Add stir fry sauce, peanuts, and sambal oelek, cook for two more minutes.
  5. Serve over white rice or with rice on top, garnish with green onions and roasted sesame seeds.
  6. Enjoy!
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