Kung Pao Chicken

By Snoo

It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Cal 400
Fat 15g
Protein 34g
Carb 24g
Fiber 4g
Sodium 496mg

Ingredients

• Ingredients:
• 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

Details

Servings 4

Preparation

Step 1

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.