Kung Pao Chicken

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1 pound skinless, boneless chicken breast halves

2 tablespoons white wine or champagne

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tbsp cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

1 small bag of snow peas

3 thinly sliced carrots

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

1/2 cup ounces peanuts

serves 4


1. To make Marinade: combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.

3. Cover dish and place in refrigerator for about 30 minutes.

4. 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.

5. Mix together and add green onion, garlic, snow peas, sliced carrots and peanuts. In a medium skillet, heat sauce slowly until aromatic.

6. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

7. When sauce is smelling good, add sauteed chicken to it and let simmer together until sauce thickens.

Bon Appetit!

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