Kung Pao Chicken
This spicy kung pao chicken is similar to what is served in Chinese restaurants. It's easy to make, and you can be as creative with the measurements as you want. The sauce reduces until nice and thick. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
- 2tablespoons cornstarch, dissolved in 2 tablespoons water
- 2tablespoons white wine, divided
- 2tablespoons soy sauce, divided
- 2tablespoons sesame oil, divided
- 1pound skinless, boneless chicken breast halves - cut into chunks
- 1ounce hot chile paste
- 2teaspoons brown sugar
- 1teaspoon distilled white vinegar
- 1(8 ounce) can water chestnuts
- 4ounces chopped peanuts
- 4green onions, chopped
- 1tablespoon chopped garlic
Step 1Combine water and cornstarch in cup. Set aside.
Step 2Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.
Step 3Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chile paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Step 4Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Step 5Meanwhile, remove chicken from marinade. Add to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Step 6Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.