I found the following recipes from culinary.net .

 

Kung Pao Chicken
Courtesy of Panda Express
Serves 2-3

1 pound of chicken breast, diced into 1/2-inch pieces, rinsed and drained (beef, shrimp or scallops can be substituted)
2 1/2 tablespoons vegetable oil, divided use
12 whole dry chili peppers (should be smaller than 3 inches; if longer, cut in half)
1 teaspoon cooking wine
2 1/2 tablespoons Lee Kum Kee soy sauce
1/3 cup water
1 tablespoon cornstarch mix (50% water and 50% cornstarch powder, combined)
1/4 cup diced green onion (dice only the white part of the onion into 1/2-inch pieces)
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1 teaspoon sesame oil
2 ounces dry roasted peanuts
Marinade
1/4 cup water
1/2 teaspoon salt
1/2 egg
1/4 cup cornstarch
2 tablespoons vegetable oil

1. Mix all marinade ingredients well, add the chicken and thoroughly coat, refrigerate at least one hour.
2. Combine wine, soy sauce and water and set aside.
3. Heat a clean wok on high heat for 10 seconds. Add 2 tablespoons of vegetable oil and heat well.
4. Add the marinated chicken to the wok. Stir quickly, separate the meat and cook for 60 seconds. Remove the chicken, drain well.
5. Add the chili peppers to the wok. Stir fry until they become a darker color. If the wok becomes too dry, add 1/2 tablespoon vegetable oil.
6. Add the green onions, ginger, garlic and crushed red chili pepper to the wok. Stir for 5 seconds.
7. Return the cooked and drained chicken to the wok; stir soy sauce/wine mixture and add to wok; stir until sauce boils, then add cornstarch mix to thicken.
8. Add the sesame oil and peanuts. Stir and fold until the ingredients are thoroughly mixed.

Kung Pao Shrimp Variation: In place of the chicken, use 12 ounces of large shrimp. Instead of 12 whole dry chili peppers, use 8. Reduce the amount of soy sauce to 2 tablespoons, and increase the amount of cornstarch mix to 1 1/2 tablespoons. In step 6 after adding green onions, ginger, garlic and crushed chili pepper, add 1/4 cup each diced red and yellow bell pepper and stir for 10 seconds. Continue with step 7.

Pineapple Fried Rice
Courtesy of Panda Express
This dish is a good complement to any Kung Pao entrée.
Serves 2-4

2 ounces marinated sliced white meat chicken (pieces should be 1 inch long, 1/4 inch thick; approximately 1/2 chicken breast)
2 ounces marinated shrimp (medium sized)
2 ounces marinated scallops (medium sized)
3 tablespoons vegetable oil, divided use
1/2 cup diced fresh skinless pineapple (3/4-inch pieces)
1 egg, beaten
1 pound cooled steamed white rice
1 1/2 tablespoons Lee Kum Kee soy sauce
1/4 cup peas and carrots mix
1/4 cup chopped green onion
1 teaspoon sesame oil
1/4 cup dry roasted cashews
Marinade
1 egg white
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon salad oil
Pinch of salt

1. Mix the marinade ingredients well. Marinate the chicken separately from the shrimp and scallops. Refrigerate for at least 2 hours.
2. Heat a clean, non-stick wok for approximately 10 seconds over high heat and add 2 tablespoons vegetable oil. Make sure the surface of the wok is well covered with the oil.
3. Thoroughly cook the meat and seafood first, add the pineapple and stir for 20 seconds. Remove the meat, seafood and pineapple from the wok and set aside.
4. Add 1 tablespoon of vegetable oil to the wok. Pour in the beaten egg and cook to medium. Add the cooled steamed rice and mix with the cooked scrambled egg. Cook until hot.
5. Add the soy sauce. Stir-fry until the sauce covers the rice evenly and fully. Add peas and carrots, meat, seafood, pineapple, green onion, sesame oil and cashews. Continue stirring and folding until the ingredients are thoroughly mixed.

SOURCE: Panda Express

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