Love kung pao chicken? It's easy to make this restaurant favorite at home with this tasty recipe that's easy to adjust to the spice level you like.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
437 Calories
Recipe Instructions
Step 1
Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Step 2
Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
Step 3
Combine water and cornstarch in a cup; set aside.
Step 4
Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
Step 5
Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Step 6
Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Ingredients
2 teaspoons brown sugar
1 teaspoon distilled white vinegar
1 (8 ounce) can water chestnuts
4 green onions, chopped
1 tablespoon chopped garlic
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
