Chinese Take-Out Kung Pao Chicken
photo by h8windows
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast (cut into about 1-inch chunks)
- cooked white rice
- finely chopped green onion (for garnish) (optional)
- coarsley chopped peanuts (optional) or cashews (optional)
-
MARINADE
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon white wine
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
-
SAUCE
- 2 tablespoons water
- 1 tablespoon white wine
- 1 1⁄2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 3 teaspoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon hot chili paste (or to taste)
- 1 teaspoon white vinegar
- 3 teaspoons brown sugar
- 3 -4 green onions, chopped
- 3 -4 teaspoons fresh minced garlic
- 1 (8 ounce) can water chestnuts, drained
- 1⁄2 cup chopped salted cashews (or use peanuts)
directions
- For the marinade; place the chicken cubes into a glass bowl.
- In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
- Cover and refrigerate for 35 minutes.
- For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
- *NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
- To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
- Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
- Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
- Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.
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Reviews
-
Wow, I've been on quite a Kittencal recipe kick lately! This is yet another delicious one! I did double the sauce as you suggested, and it seemed like the perfect amount thrown over a pound of chicken and a large pile of baby bok choy. Served over plain white rice, this made a wonderful meal. Thanks again!
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