KUNG PAO DUCK 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

KUNG PAO CHICKEN | RICARDO

Kung Pao Chicken | RICARDO image

Skip weeknight takeout because you're making that classic Chinese food staple—Kung Pao Chicken—at home tonight!

Provided by Ricardocuisine

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup (60 ml) chicken broth
3 tbsp brown sugar
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
2 tsp cornstarch
2 tbsp cornstarch
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 lb (450 g) boneless, skinless chicken thighs, cubed
3 dried chili peppers, seeded and thinly sliced lengthwise
1 tsp Sichuan peppercorns, crushed
2 tbsp (30 ml) vegetable oil
2 garlic cloves, chopped
2 tbsp fresh ginger, chopped
1 red bell pepper, seeded and diced
1 celery stalk, diced
2 green onions, cut into 1/2-inch (1 cm) pieces
1/4 cup (40 g) roasted peanuts

Steps:

Sauce
Chicken

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