Monday, September 19, 2011

Kung Pao Chicken

 Sadly this Kung Pao Chicken wasn't as good as it looks.  I'm going to keep searching and post the perfect recipe when I find it.  Until then, here is a recipe you can try from, if you're feeling adventurous.  Let me know if it's any good if you try it before I do! :)


  • 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.


Teandra said...

Ooh. I made the best Kung Pao chicken a few weeks ago. The recipe's from The Best 30 Minute Meals. I'll send it your way if you want..

Ryan, Melissa, and Family said...

Mmmm... looks yummy! I may need to make this when I am not in school lol:)

Katrina said...

try It may change your life! :)