Kung Pao Chicken
Recipe: #21833
November 21, 2015
Categories: Chicken, Fathers Day, Game/Sports Day Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Chicken Dinner, more
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Original is 4 servings
Ingredients
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- FOR THE SAUCE
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Nutritional
- Serving Size: 1 (216.5 g)
- Calories 300.7
- Total Fat - 10.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 96.4 mg
- Sodium - 703.7 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 1 g
- Sugars - 5.1 g
- Protein - 38.1 g
- Calcium - 115.7 mg
- Iron - 3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE MARINADE
Step 1
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 THE SAUCE
Step 2
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.
TO PUT TOGETHER & COOK
Step 3
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.
Tips
No special items needed.
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