Kung Pao Chicken

Kung Pao Chicken

1 Lbs of Boneless Chicken Breast (Skinless and Cut)
2 Tablespoon of White Wine
2 Tablespoon of Soy Sauce
2 Tablespoon of Sesame Oil
2 Tablespoon of Cornstarch
2 Tablespoon of Water
1 Ounce of Chili Paste (Spicy Hot)
1 Teaspoon of White Vinegar (Distilled)
2 Teaspoon of Brown Sugar
4 Scallions (Chopped)
1 Tablespoon of Garlic (Chopped)
1 Can of Water Chestnuts (8 Ounce)
4 Ounce of Peanuts (Chopped)

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. 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. 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.

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