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KUNG PAO CHICKEN

Course Main dishes, Poultry
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 1 minute

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.