Kung Pao Chicken
 
Prep time
Cook time
Total time
 
This kung pao chicken delivers a spicy, flavorful dinner every time. The best part? You don't have to pay take-out prices to enjoy Asian cuisine at home!
Author:
Recipe type: Dinner
Cuisine: Asian
Serves: 6
Ingredients
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine
  • 1 tsp. cornstarch
  • 1 tsp. dark sesame oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbs. canola or coconut oil, divided
  • ½ cup chicken broth
  • 2 Tbs. sugar
  • 2 ½ Tbs. soy sauce
  • 2 Tbs. rice wine
  • 1 ¼ tsp. cornstarch
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. dark sesame oil
  • 6 – 8 green onions, sliced and divided (Keep the white tips separate from the green tops. You should end up with about 2 Tbs. of white and 1 cup of green.)
  • 1 tsp. chili garlic sauce
  • 1 ½ Tbs. minced garlic (about 7 cloves)
  • 1 ½ cups drained, sliced water chestnuts (optional)
  • ¾ cup peanuts or cashews
  • 3 – 4 cups cooked rice
Instructions
  1. Start the rice cooking on the stove top.
  2. Prepare the marinade (soy sauce, rice wine, cornstarch and sesame oil) and add chicken pieces. Cover and chill for at least 20 minutes.
  3. Prepare sauce (chicken broth, sugar, soy sauce, rice wine, corn starch, Worcestershire sauce, and sesame oil) and set aside.
  4. Heat 1 Tbs. oil in wok over medium-high heat. Add chicken mixture and stir fry 4 minutes or until chicken is done. Remove chicken from the wok and set aside for later.
  5. Heat another tablespoon of oil in the wok. Add the white tips of the green onions, the garlic, and the chili garlic sauce. Stir fry for 30 seconds. Add sauce and cook until thick, stirring constantly.
  6. Add in the cooked chicken, water chestnuts, green onion tops, and nuts. Cook an additional minute or until thoroughly heated. Serve over rice.
Recipe by Simple Life and Home at http://www.simplelifeandhome.com/3166/food/dinner-cooking/kung-pao-chicken-simple-life-and-home/