Saturday, April 2, 2011

Kung Pao Chicken

I'm a huge fan of Kung Pao Chicken - the spice, the crunchy peanuts, the thick, rich sauce. You name it, I'm all in for it!

I stumbled across a recipe for it on and knew I had to adapt it and give it a whirl! I had read how other reviewers had doubled the sauce for a better texture and taste for the dish so I headed their reviews and did the same. I also added in broccoli so this essentially became a one pan meal.


Kung Pao Chicken
(adapted from

1 pound skinless, boneless chicken breast - cut into strips
5 tablespoons white wine
5 tablespoons soy sauce
5 tablespoons sesame oil, divided
5 tablespoons cornstarch, dissolved in 5 tablespoons water
2 ounce hot chile paste
2 teaspoon distilled white vinegar
5 teaspoons brown sugar
4 green onions, chopped
2 garlic cloves, finely chopped
8 ounce can water chestnuts
1 cup peanuts, chopped
1 pound broccoli florets, blanched

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 4 tablespoon wine, 4 tablespoon soy sauce, 4 tablespoon oil, 4 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 and broccoli to it and let simmer together until sauce thickens. Serve over rice.

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