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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 2 2012

Kung Pao Chicken


    1 pound skinless, boneless chicken breast halves - cut into chunks
    2 tablespoons white wine
    2 tablespoons soy sauce
    2 tablespoons sesame oil, divided
    2 tablespoons cornstarch, dissolved in 2 tablespoons water
    1 ounce hot chile paste
    1 teaspoon distilled white vinegar
    2 teaspoons brown sugar
    4 green onions, chopped
    1 tablespoon chopped garlic
    1 (8 ounce) can water chestnuts
    4 ounces chopped peanuts


    To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

    To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

    Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.