KUNG PAO CHICKEN FROM CHINESE RESTAURANT 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 TAKE-OUT KUNG PAO CHICKEN RECIPE - FOOD.COM

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

This is just as good as any Chinese restaurant! ---one tablespoon of hot chile paste will give you a medium-high heat, if you prefer a less spicy flavor then reduce the hot chile paste, this is very hot! I would strongly suggest to double the sauce ingredients or use 2 pounds of chicken and double the sauce x4. Add in some baby corn, mushrooms, peas or other veggies if desired. This can also be made using thinly sliced beef in place of chicken

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 lb boneless skinless chicken breast (cut into about 1-inch chunks)
cooked white rice
finely chopped green onion (for garnish) (optional)
coarsley chopped peanuts (optional) or cashews (optional)
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon white wine
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons water
1 tablespoon white wine
1 1/2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
3 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon hot chili paste (or to taste)
1 teaspoon white vinegar
3 teaspoons brown sugar
3 -4 green onions, chopped
3 -4 teaspoons fresh minced garlic
1 (8 ounce) can water chestnuts, drained
1/2 cup chopped salted cashews (or use peanuts)

Steps:

For the marinade; place the chicken cubes into a glass bowl.
In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat.
Cover and refrigerate for 35 minutes.
For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended.
*NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount.
To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes).
Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through.
Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin).
Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.

Nutrition Facts : Calories 389.7, FatContent 17.8, SaturatedFatContent 3.2, CholesterolContent 72.6, SodiumContent 679.8, CarbohydrateContent 28.8, FiberContent 2.7, SugarContent 7.5, ProteinContent 28.4

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