Kung Pao Chicken

This recipe was really simple and tasty. Go shy on the chili paste if you’re sensitive to heat – this was right at my threshold – but Dino was piling more on his plate! It’s easier to add more heat at the end if you want to bump it up even more.

Kung Pao Chicken

Kung Pao Chicken – Arlena

“Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can’t go wrong! Enjoy!”

READY IN: 1 Hr 30 Min

1 lb. 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.

MacGourmet Rating: 4 Stars


  • Donna-FFW

    Hi! Just found your blog. This dish looks like something my family would enjoy.The flavors sound perfect!! Your pot roast looks tempting also. I am originally from Yonkers, now living in South Jersey. I see you’re from Ossining.. Im going to visit your “old blog” too.

  • lorhen82

    I just made this last week. I thought it was tasty, but mine seemed to turn out a bit drier than what yours looked like. I used a Pampered Chef chopper to chop the peanuts, and I may have gotten a lot of them too fine. That may have thickened my sauce more. I agree – I wouldn’t have wanted it any hotter than it was. It was pretty spicy.

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