KUNG POW WOW RECIPES

KUNG WOW CHICKEN RECIPE | ALLRECIPES

Kung Wow Chicken Recipe | Allrecipes image

This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.

Provided by Chef John

Categories World Cuisine Asian

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, or to taste
1 tablespoon Asian chili paste (sambal), or more to taste
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 cups cubed zucchini
1 cup cubed red bell pepper
½ cup chicken broth
¼ cup roasted, salted peanuts
salt and ground black pepper to taste
¼ cup chopped green onion tops
4 cups cooked white rice

Steps:

Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
Mix cornstarch with cold water in a small bowl.
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Nutrition Facts : Calories 568.3 calories, CarbohydrateContent 66.4 g, CholesterolContent 64.6 mg, FatContent 18.1 g, FiberContent 3.4 g, ProteinContent 32.2 g, SaturatedFatContent 3.2 g, SodiumContent 696.3 mg, SugarContent 12.7 g

KUNG WOW CHICKEN RECIPE - FOOD.COM

Kung Wow Chicken Recipe - Food.com image

"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry." Prep time does not include 1 hour marinating time.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 tablespoon white wine
1 tablespoon soy sauce
1 teaspoon brown sugar
3 medium green onions, finely chopped (white parts only)
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon white vinegar
2 tablespoons rice vinegar
1 tablespoon soy sauce, to taste
1 tablespoon asian chili paste, to taste (sambal)
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons ketchup
2 tablespoons white wine
4 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil
2 cups zucchini, cubed
1 cup red bell pepper, cubed
1/2 cup chicken broth
1/4 cup dry roasted salted peanut
salt & fresh ground pepper
1/4 cup green onion top, chopped
4 cups cooked white rice

Steps:

Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
Mix cornstarch with cold water in a small bowl.
Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

Nutrition Facts : Calories 636.7, FatContent 21.1, SaturatedFatContent 3.5, CholesterolContent 72.6, SodiumContent 883.8, CarbohydrateContent 74, FiberContent 3.7, SugarContent 12.9, ProteinContent 35.1

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