Kung Pao Chicken

Prep Time: 30 mins Cook Time: 30 mins Additional Time: […]

Prep Time: 30 mins

Cook Time: 30 mins

Additional Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 4



Two tablespoons cornstarch dissolved in 2 tablespoons water

Two tablespoons of white wine divided

Two tablespoons soy sauce divided

Two tablespoons sesame oil divided

1-pound skinless, boneless chicken breast halves – cut into chunks

1-ounce hot chili paste

Two teaspoons of brown sugar

One teaspoon of distilled white vinegar

1 (8-ounce) can water chestnuts

4 ounces chopped peanuts

Four green onions, chopped

One tablespoon of chopped garlic



In a cup, whisk together the water and cornstarch; set aside.

Mix one tablespoon of wine, one tablespoon of soy sauce, one tablespoon of sesame oil, and one tablespoon of the cornstarch/water mixture in a sizable glass bowl. Chicken pieces should be added and coated. For about 30 minutes, cover the dish and place it in the fridge.

In a medium bowl, mix the remaining 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of the cornstarch/water combination. Brown sugar, vinegar, and chili paste are whisked in. Garlic, green onions, water chestnuts, and peanuts are added; stir to combine.

A medium skillet should now contain the water chestnut mixture. Heat gently until fragrant over medium heat.

Transfer the chicken from the marinade onto a large skillet and cook, tossing frequently, over medium-high heat until the chicken is thoroughly cooked and the juices run clear.

Sautéed chicken and the water chestnut combination should be combined in one skillet. Together, adjust the heat and boil the sauce until it thickens.

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