Kung Pao Chicken
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
- 4 ounces chopped peanuts
DIRECTIONS
- 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 sautéed
- chicken to it and let simmer together until sauce thickens.