Kung Pao Chicken
Cuisine: Asian (DUH)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb boneless, skinless chicken breast halves - cut into chunks
  • 2 T white wine (I used chicken broth instead)
  • 2 T soy sauce
  • 2 T Sesame oil, divided
  • 2 T cornstarch, dissolved in 2 T water
  • 1 oz hot chile paste (I used Sriracha, and used ½ ounce)
  • 1 tsp distilled white vinegar
  • 2 tsp brown sugar
  • 4 green onions, chopped
  • 1 T chopped garlic
  • 1 (8 oz) can sliced water chestnuts
  • 4 oz chopped peanuts (optional)
  1. To make marinade: combine 1 T wine (or chicken broth), 1 T soy sauce, 1 T sesame oil, and 1 T. cornstarch/ water mixture and mix together. Place chicken pieces in dish or bowl and add marinade. Toss to coat. Cover dish and put in refrigerator for at least 30 minutes.
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  3. To make sauce: in a small bowl combine 1 T. wine (or chicken broth), 1 T soy sauce, 1 T oil, 1 T cornstarch/ water mixture, chili paste (or Sriracha), vinegar, and sugar. Mix together and add green onion, garlic, water chestnuts, and peanuts. In a medium skillet, heat sauce slowly until aromatic.
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  5. 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.
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/kung-pao-chicken/