Kung Pao Chicken
CATEGORIES
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
  1. To Make Marinade:
  2. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
  3. Place chicken pieces in a glass dish or bowl and add marinade.
  4. Toss to coat.
  5. Cover dish and place in refrigerator for
  6. about 30 minutes.
  7. To Make Sauce:
  8. 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.
  9. Mix together and add green onion, garlic, water chestnuts and peanuts.
  10. 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.
  11. When sauce is aromatic, add sautéed
  12. chicken to it and let simmer together until sauce thickens.