Dec 23 2010

Kung Pao Chicken

Published by at 1:15 am under Asian,Poultry

Chinese Carry-in Part 2


1 pound skinless, boneless chicken breast cut into 1 inch chunks
2 tablespoons white wine
2 tablespoons aged soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons chicken stock
1 cup chicken stock
1 tablespoon hot chile paste
1 teaspoon white wine vinegar
2 tablespoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
1lb Broccoli florets
1 cup shredded red cabbage
1 cup shredded carrots
4 ounces chopped peanuts


Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch 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.

Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch mixture, chili paste, vinegar, chicken stock, and sugar. Mix together and add garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic (30 minutes on low heat).

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. Add broccoli, cabbage, carrots, and green onion. Add sauce over sauteed chicken, toss, and let simmer together until sauce thickens.

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