CHI KUNG PAO RECIPES

KUNG PAO CHICKEN RECIPE | ALLRECIPES

Kung Pao Chicken Recipe | Allrecipes image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Asian Chinese

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

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 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.
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.

Nutrition Facts : Calories 436.5 calories, CarbohydrateContent 25.3 g, CholesterolContent 65.9 mg, FatContent 23.3 g, FiberContent 4.2 g, ProteinContent 34.4 g, SaturatedFatContent 3.8 g, SodiumContent 595.6 mg, SugarContent 6.8 g

CHINESE KUNG PAO CHICKEN RECIPE - CHINESE.FOOD.COM

Chinese Kung Pao Chicken Recipe - Chinese.Food.com image

Make and share this Chinese Kung Pao Chicken recipe from Food.com.

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 3-4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb boneless skinless chicken breast
1 egg white
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce
8 medium Thai peppers (as many as you like, I use about 8)
1 large green pepper, cut into bite size squares (leave them out if you don't like them)
1 medium onion, cut into bite size pieces (if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) can sliced water chestnuts, drained
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts (such as Planter's Mix)

Steps:

Cut chicken into bite size pieces.
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
Add chicken pieces mixing to coat well.
Cover and refrigerate 30 minutes.
Vegetables: Set aside prepared vegetables.
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
Add the sauce mixture and heat for a minute or so.
Serve over rice and sprinkle peanuts over each serving.

Nutrition Facts : Calories 537.1, FatContent 23, SaturatedFatContent 3.7, CholesterolContent 97.2, SodiumContent 2179, CarbohydrateContent 38.9, FiberContent 6, SugarContent 18, ProteinContent 44.2

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