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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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homemade kung pao chicken per recipe. Ingredients:
1 lb chicken, boneless skinless breast fillets |
1 tablespoons white wine |
1 tablespoons soy sauce |
2 tablespoons sesame oil, divided |
2 tablespoons cornstarch, dissolved in 2 tablespoons water |
1 ounce hot peppers, chile |
1 teaspoon white vinegar, distilled |
2 teaspoons brown sugar |
4 green onions, chopped |
1 tablespoon chopped garlic |
8 ounce water chestnuts |
4 ounces chopped peanuts |
Directions:
1. 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.
2. 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.
3. 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.
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