Kung Pao Chicken

By Stina

Ingredients

• Kung Pao Chicken
• Spicy Orange Chicken
• Five Spice Grilled Chicken
• Asian Orange Chicken
• Sweet and Sour Chicken I
• Spicy Chicken Thai Soup
• Quick Chicken Piccata
• Spicy Kung Wow Chicken
• Kung Pao Shrimp
• How to Bone a Chicken Breast
• Types of Cooking Oil
• How to Measure Brown Sugar
• Sugar and Sweeteners
• How to Peel and Chop Onions
• Garlic: Fresh Vs. Powdered
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Kitchen-Friendly View

PREP


30 mins

COOK


30 mins

READY IN

1 hr
30 mins