Kung Pao Chicken

My step-dad doesn’t eat beef, so instead of offering leftovers on the night of the Mongolian Beef, I got really ambitious and added this to the night’s dinner. What I didn’t know was that I would quickly run out of burners and hands. My sister, luckily, came to the rescue and helped with the hands part of it.

Recipe: 

Ingredients: 

  • ~ 1 pound boneless chicken breast
  • 2 tbsp white wine
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch, dissolved in 2 tbsp water
  • 9 or so (if you’re me) ounces of chile sauce
  • 1 tsp distilled white vinegar
  • 2 tsp brown sugar
  • 4 green onions
  • 1 tbsp chopped garlic
  • 1 8 ounce can of water chesnuts
  • 4 ounces chopped peanuts

I added:

  • red pepper
  • a tiny bit of Tobasco sauce
  • pepper

Steps: 

  1. Combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp oil, and 1 tbsp cornstarch/water mix and mix
  2. place chicken pieces in glass bowl and add above mixture
  3. toss to coat
  4. cover dish and place in refrigerator to marinate for about 30 minutes
  5. For the sauce, combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch/water mixture, chile sauce, vinegar, and sugar
  6. mix together and add green onion, garlic, water chestnuts, and peanuts
  7. heat sauce slowly in medium skillet until it smells nice
  8. saute chicken in large skillet until meat is white
  9. add chicken to sauce and let simmer
  10. we added our other ingredients at this point to make it spicier

I was not the biggest fan of this dish, either, but my family seems to have liked it well enough. Hope it works out for you.

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