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Thursday, August 25, 2016

kung pao chicken

Ingredients

  • Servings: 4
  • 1 pound skinless, boneless chicken breast halves - cut into chunks
  • 2 tablespoons white
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins

  • to make marinade: combine 1 tablespoon , 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 , 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.

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