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Kung Pao Chicken

Kung Pao Chicken

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 Chicken is a must try.


1 Pound Skinless, Boneless Chicken Breast Halves – Cut Into Chunks
2 Tbsp.  Soy Sauce
2 Tbsp.  Sesame Oil
2 Tbsp.  Cornstarch, Dissolved In 2 Tbsp.  Water
1 Ounce Hot Chili Paste
1 Tsp. White Vinegar
2 Tsp. Brown Sugar
4 Green Onions, Chopped
1 Tbsp.  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 sauté in a large skillet until it is white and completely cooked. When the sauce is aromatic and starts bubbling a little, add the sautéed chicken to it and let it simmer and cook together until sauce thickens. Kung Pao Chicken is ready.

Serve with Egg Fried Rice.

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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