Kung Pao Chicken recipe (Poultry)


Yield: 4 servings

1 lb boneless chicken breast halves
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
1 oz hot chile paste
1 teaspoon white vinegar
2 teaspoons brown sugar
4   chopped green onions
1 tablespoon chopped garlic
8 oz water chestnuts
4 oz chopped peanuts

Posted by Joan2007 on Jun 7, 2011


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.
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.
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.

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