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Kung Pao Chicken

  • 4servings
  • 30minutes
  • 437calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, H, C, E, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breast halves - cut into chunks

  2. 2 tablespoons white wine

  3. 2 tablespoons soy sauce

  4. 2 tablespoons sesame oil, divided

  5. 2 tablespoons cornstarch, dissolved in

  6. 2 tablespoons water

  7. 1 ounce hot chile paste

  8. 1 teaspoon distilled white vinegar

  9. 2 teaspoons brown sugar

  10. 4 green onions, chopped

  11. 1 tablespoon chopped garlic

  12. 1 (8 ounce) can water chestnuts

  13. 4 ounces chopped peanuts

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

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