Difficulty: Medium, Cook Time: 1 hour 30 mins, Core Ingredient: Chicken, Servings: 4, Calories: 437
Description: This highly tasty stir-fried chicken is one of the most popular Chinese dishes. Made in a spicy marinade and tossed in vegetables, Kung Pao ChickenÂ is a must try.
1 Pound Skinless, Boneless Chicken Breast Halves – Cut Into Chunks
2 Tbsp. Â Soy Sauce
2 Tbsp. Â Sesame Oil
2 Tbsp. Â Cornstarch, Dissolved In 2 Tbsp. Â Water
1 Ounce Hot Chili Paste
1 Tsp. White Vinegar
2 Tsp. Brown Sugar
4 Green Onions, Chopped
1 Tbsp. Â Chopped Garlic
1 (8 Ounce) Can Water Chestnuts
6-8 Chili Peppers
To Make Marinade:
Combine 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 this marinade mixture. Toss and mix to coat equally. Cover the dish and place in refrigerator for about 30 mins.
To Make Sauce:
In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, chili peppers, garlic, water chestnuts and peanuts. In a medium skillet, heat this sauce slowly until aromatic.
Meanwhile, remove the chicken from marinade and sautĂ© in a large skillet until it is white and completely cooked. When the sauce is aromatic and starts bubbling a little, add the sautĂ©ed chicken to it and let it simmer and cook together until sauce thickens. Kung Pao Chicken is ready.
Serve with Egg Fried Rice.