"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Britni Reece
Added: Tuesday, September 22, 2009


1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in 4 tablespoons water
3 heaping Tbsp. hot chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water chestnuts
1-2 handfuls peanuts

In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.

Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.

Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sautéed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.




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