Kung Pao Chicken
This tasty 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. You can't go wrong! The sauce reduces until nice and thick.
Ingredients
Instructions
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Step 1
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Combine water and cornstarch in a cup; set aside.
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Step 2
Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
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Step 3
Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
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Step 4
Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
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Step 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.
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Step 6
Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
Servings 4
- Amount Per Serving
- Calories 437kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 4g20%
- Cholesterol 66mg22%
- Sodium 596mg25%
- Potassium 621mg18%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 34g68%
- Vitamin C 6 mg
- Calcium 49 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.