Chinese Kung Pao Chicken
 Add to Favorite

Kung Pao Chicken

Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web

* 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


1. 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.
2. 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.
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 to it and let simmer together until sauce thickens.