Kung Pao Chicken

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  • Average
  • 30 mins
  • 30 mins
  • 30 mins
  • Average budget

Ingredients

  • 1 lb Chicken Breast (skinless, boneless halves - cut into chunks)
  • Marinade:
  • 1 Tbsp Rice Wine
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 clove Garlic (minced)
  • Sauce:
  • 5 Tbsp Rice Wine
  • 5 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Cornstarch (dissolved in 2 Tbsp water)
  • 2 tsp Hot Chile Paste
  • 5 tsp White Vinegar (distilled)
  • 10 tsp Brown Sugar
  • 4 Green Onions (chopped)
  • 1 clove Garlic (chopped)
  • 1 Green Pepper (chopped)
  • 1 Red Pepper (chopped)
  • To taste Chili Pepper
  • 1 (8 oz) can Water Chestnuts
  • 4 oz Peanuts (chopped)

Preparation

Step 1

Marinade: Combine marinade ingredients, mix well. Place chicken pieces in dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 min.

Step 2

Sauce: Combine wine, soy sauce, oil, cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, red pepper, green pepper, chili pepper, water chestnuts and peanuts. In a skillet, heat sauce slowly until aromatic.

Step 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 and let simmer together until sauce thickens.

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