Chicken Kung Pao Recipe
Ingredients:
- 1 pound skinless, boneless chicken breast halves, cut into chunks
- 1 head of iceberg lettuce
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 4 tablespoons white wine, divided
- 4 tablespoons soy sauce, divided
- 4 tablespoons sesame oil, divided
- 1-ounce hot chilli paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8-ounce) can of water chestnuts, drained
- 4 ounces chopped peanuts
- 4 green onions, chopped
- 1 tablespoon chopped garlic
Directions:
1. Marinate Chicken:
- In a cup, combine water and cornstarch; set aside.
- In a large glass bowl, combine 1 tablespoon each of wine, soy sauce, sesame oil, and the cornstarch mixture. Add chicken pieces and toss to coat. Cover and refrigerate for about 30 minutes.
2. Prepare Sauce:
- In a medium bowl, whisk together the remaining wine, soy sauce, sesame oil, and cornstarch mixture. Stir in chilli paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic; toss to coat.
3. Cook Water Chestnut Mixture:
- Transfer the water chestnut mixture to a medium skillet. Heat over medium heat until aromatic, stirring occasionally.
4. Cook Chicken:
- Meanwhile, heat a large skillet over medium-high heat. Transfer chicken from the marinade to the skillet (discard excess marinade). Cook, stirring, until the chicken is cooked through and the juices run clear.
5. Combine and Simmer:
- Add the water chestnut mixture to the skillet with the chicken. Adjust the heat to maintain a gentle simmer. Cook together until the sauce thickens.
Serve your Chicken Kung Pao over a bed of chopped iceberg lettuce for a delightful meal.
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