Kung Pao Chicken ***

Name: Kung Pao Chicken ***
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Chinese, Asian
Ingredients: 1 pound skinless, boneless chicken breast halves cut into 1 inch cubes (2 Large Breasts is enough for 5 people); 1 tablespoon cornstarch, dissolved in 1 tablespoons water; 1 tablespoon white wine; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 tbsp cornstarch, dissolve in 2 tbsp of cold water; 4 tbsp white wine; 4 tbsp soy sauce; 4 tbsp sesame oil; 8 tbsp hot chili paste (you can substitute sriracha if you don’t have chili paste); 5 chile de arbol; 2 red chile peppers minced; 4 teaspoons Honey; 4 teaspoon distilled white vinegar; 1 (8 ounce) can water chestnuts; 6 ounces chopped peanuts, about 1/2 cup; 4 tablespoon chopped garlic; 4 green onions, chopped; Sesame seeds, garnish

6 steps

Prep:1hCook:30min

Sauce is enough for 2 packs of chicken (1 pk breast, 1 pk tenderloin)

Updated at: Thu, 14 Dec 2023 14:55:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories678.3 kcal (34%)

Total Fat41.5 g (59%)

Carbs34.8 g (13%)

Sugars17.3 g (19%)

Protein40 g (80%)

Sodium1661 mg (83%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundskinless boneless chicken breast halves

cut into 1 inch cubes, 2 Large Breasts is enough for 5 people

Instructions

Step 1

Prepare the marinade. Combine the corn starch, cold water, white wine, soy sauce and sesame oil. Whisk until fully combined

Step 2

Cut Chicken breasts into 1 inch chunks and place in a large bowl. Add the Marinade mixture and combine well. Cover and place in the refrigerator for about 30 minutes

Step 3

Prepare the sauce. In a large mixing bowl combine the corn starch, water, white wine, soy sauce, sesame oil, hot chili paste, honey, distilled white vinegar, water chestnuts, peanuts, garlic, red chile pepper and chile de arbol. Save the green onions for the very end just before serving.

Step 4

Add chicken to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

Step 5

Transfer sauce mixture to a medium skillet/saucepan. Heat slowly over medium heat until aromatic.

Step 6

Combine sauce mixture and sautéed chicken together in one saucepan. Adjust heat and simmer together until sauce thickens. Remove from heat and add the green onions. Serve over a bed of white rice garnished with sesame seeds