Thursday, October 13, 2011

Kavita's Kitchen Turns ONE Today & Kung Pao Chicken

This is my big day,I just turned 1 and very fun
you will be surprised with the momentum
I sometimes speed & blow
then for a while I go slow
I bake and I shake to make things great
cookies and breads,sweets & some tweaks
I will do everything till I have enough for Keeps
Exotic & luscious,yummy and nice,
I continue to roll the dice
with renewed energy and recipes under my belt
wait till my culinary delights let your heart melt

Okay I was rambling poetry in case you were wondering....

It makes me happy and gives me immense sense of accomplishment for making  it this far. Thanks to each one of my blogger friends who have made this journey fun and worthwhile. I am happy I have all my recipes in one place and no more random recipe papers sticking out of recipe books*smiles*I want to particularly thank my very first follower-Sujatha of
who was kind enough to have noticed my blog and even kinder to become a follower after her first comment on my post. On that note I want to mention that I am still open to more followers;) So please feel free to follow my blog and I promise- I will follow you back:)

So here is my post on Kung Pao chicken,I love kung pao chicken and it was apt to write a post on my favorite dish to celebrate this day,here goes:


Chicken breast: 1 pound cleaned and pat dried cut into 1 inch pieces
Soy Sauce: 2 tbsp ( I used Kikkoman less sodium soy sauce)
Corn starch: 2 tbsp dissolved in 2 tbsp water
White wine: 2 tbsp
Sesame oil: 2 tbsp
Chilli paste: 2 tbsp (optional and depends on your tolerance for spice)
Distilled White Vinegar: 1 tsp
Brown sugar: 2 tsp
Garlic: 1 tbsp chopped
Water Chestnuts: 1 small can about 20 in number
Celery: 2 stems/stalks cut into 1 inch pieces
Peanuts: 4 tbsp roasted and without the skin
Dried whole red chilies: 5-6
Salt: to your taste

Note: I have used ready made chilly paste with holy basil leaves,this paste lends this kung pao  dish a very authentic taste,I bought this in an oriental store. It is a product of Thailand. If you happen to find this and use it in this dish then please omit the garlic and salt. You can also use green onions in place of celery or along with celery. I have not used green onions here.

Method For Marinate:

1. Take 1 tbsp wine,half of corn starch,1 tbsp sesame oil and 1 tbsp of soy sauce and mix these well in a bowl. 

2. add the chicken pieces to this marinate and leave it in the refrigerator for 30 minutes.


1. heat a  wok and add 1 tbsp oil to this.
2. when hot add the whole red chilies.
3.Now add the chicken pieces and saute them in oil for 2 -3 minutes on medium flame.
4. take the remaining wine,corn starch,soy,2 tsp brown sugar and mix these.
5. Add this to the wok along with the chicken pieces.
6. Now add the chilli paste and mix this well with the rest of the ingredients in the wok.
7. Add the chestnuts and celery and 1 tsp distilled white vinegar.
8.Add the peanuts  when the chicken and celery & chest nuts are done. Chestnuts and celery tastes good when it has a crunch .
9. Total cooking time is approximately 7- 10 minutes 

Enjoy this with fried rice or plain white rice or sticky rice. 

Bon Appetit :)!!!


  1. Kavita- happy hoots on your blog turning one-loved your poetic ramblings gal ! wishing u many more happy milestones

  2. Congratulations Dear! That must be so exiting!! Keep Rocking !!
    Beautiful pictures and Chicken looks mouth watering!!

    Ongoing Event - CC-What's For Friday Dinner??

  3. Congrats and happy birthday to ur blog baby, Kung pao chicken looks super delicious and fingerlicking..

  4. Happy 1st Birthday to ur blog. luv both ur poetry and the recipe. keep blogging....

  5. Lovely! Great photos too :) Very yummy ....congrats on ur blog birthday....

  6. congrats on your blog baby's birthday. Wishing you many more years of happy blogging. chicken looks delicious.

  7. I feel like reaching out n taste the whole..;P
    Tasty Appetite

  8. Congrats dear..delicious and drool worthy it

  9. Happy 1st. Blog Anniversary, dear Kavita!
    It sure has passed by so quickly, hasn't it?
    Your Kung Pao Chicken looks so incredible, that I almost thought that your brought it home from a restaurant, ha, ha, it looks so professional!
    Love the recipe, and the beautiful photos, as well!

  10. Happy blog anniversary Kavita! your kitchen rocks!

  11. First of all Happy blog anniversary Kavita :-) love your poem and your recipe which was so inviting. I really love the new look of your blog..

    Hamaree Rasoi

  12. Don't tell me you wrote those verses! Now, did you!?? You are multi-talented, Kavi, and I'm so happy to have come across a lovely person like you in this blogging world. Congrats on your first year--wish you plenty more years of success and happiness. The chicken looks simply yum!

  13. happy 1st blog anniversary...
    kung pao chicken looks delicious...yummy

  14. Thanks so much my lovely well wishers:)! Yes Elizabeth you are so right the year did pass by so quickly:)Plateful thank you for the lovely compliment and I can say it is a mutual admiration club we have:)I love your pictures,writing and cooking!!!Thanks to the new visitors too-Kurry leaves,I promise I will visit your blog and sravs I will check out the on going event. Priya, and Priya Sreeram,Deepa,Madhu,Suja,Jay,Swathi,divya,R for being present in this happy moment.I continue to cherish it:)!!!

  15. Congratulations and happy anniversary....wish you all the very best to continue to rock and roll!

    Vegetarian Cultural Creatives

  16. Congrats on your blog turning one.Lovely Poem what else to expect from a person named Kavita right:).

  17. so Miss Poem, good poem! so so happy for you and congratulations! you're making me flag all your recipes! kung pao recipe will be terrific for a change on the menu!


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