Kung Pao Chicken

This easy kung pao chicken recipe stir fries tender marinated chicken in a sweet-sour spicy chili sauce with peanuts for a Chinese takeout favorite.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 437 Calories

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
• 1 ounce hot chile paste
• 4 ounces chopped peanuts
• 2 tablespoons soy sauce, divided
• 2 tablespoons white wine, divided

Recipe Instructions

Step 1

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 2

Gather all ingredients.

Step 3

Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.

Step 4

Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

Step 5

Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.

Step 6

Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.