Chef John's kung wow chicken recipe is a highly simplified version of kung pao chicken for American palates. It's way more flavorful than a simple stir-fry.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
568 Calories
Recipe Instructions
Step 1
Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour.
Step 2
Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; stir.
Step 3
Whisk rice wine vinegar, remaining 2 tablespoons white wine, 2 tablespoons brown sugar, garlic, white vinegar, remaining 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside.
Step 4
Whisk water and cornstarch together in a separate small bowl; set aside.
Step 5
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes.
Step 6
Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in centers, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
Step 7
Toss in peanuts; season with salt and black pepper. Stir in ¼ cup green onion tops. Serve over white rice.
Ingredients
2 tablespoons water
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
salt and ground black pepper to taste
4 cups cooked white rice
4 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon brown sugar
2 tablespoons peanut oil
1 tablespoon white wine
2 tablespoons rice vinegar
2 cups cubed zucchini
3 medium green onions, finely chopped (white parts only)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon Asian chili paste (sambal), or more to taste
