Kung Pao Chicken
Description
This easy kung pao chicken recipe stir fries tender marinated chicken in a sweet-sour spicy chili sauce with peanuts for a Chinese takeout favorite.
Ingredients
•
2 tablespoons white wine, divided
•
2 tablespoons soy sauce, divided
•
2 tablespoons sesame oil, divided
•
2 tablespoons cornstarch, dissolved in 2 tablespoons water
•
1 pound skinless, boneless chicken breast halves - cut into chunks
•
1 ounce hot chile paste
•
2 teaspoons brown sugar
•
1 teaspoon distilled white vinegar
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1 (8 ounce) can water chestnuts
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4 ounces chopped peanuts
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4 green onions, chopped
•
1 tablespoon chopped garlic
Directions
1
Gather all ingredients.
2
Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3
Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4
Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5
Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6
Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.