Name: KUNG PAO CHICKEN
Prep time: 30 min
Cook time: 30 min
Total time: 61 min
Ingredients: 1 lb chicken breasts (skinless and boneless, cut into chunks); 2 tbs white wine; 2 tbs soy sauce; 2 tbs sesame oil (divided); 2 tbs cornstarch (dissolved in 2 tbs water); 1 oz hot chili paste; 1 tsp white vinegar; 2 tsp brown sugar; 4 green onions (chopped); 1 tbs garlic (chopped); 1 can water chestnuts (( 8oz )); 4 oz peanuts (chopped)

KUNG PAO CHICKEN

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Prep Time 30

Cook Time 30

Total Time 1 1

Course Main dishes, Poultry

Cuisine Asian

Ingredients

1 lb chicken breasts skinless and boneless, cut into chunks
2 tbs white wine
2 tbs soy sauce
2 tbs sesame oil divided
2 tbs cornstarch dissolved in 2 tbs water
1 oz hot chili paste
1 tsp white vinegar
2 tsp brown sugar
4 green onions chopped
1 tbs garlic chopped
1 can water chestnuts ( 8oz )
4 oz peanuts chopped

Instructions

o 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.

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