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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1lb. skinless, boneless chicken breast halves- cut into chunks
2 tbsp. port wine
2 tbsp. soy souce
2 tbsp. sesame oil, divided
2 tbsp. cornstarch, dissolved in 2 tbsp. water
1 oz. hot chile paste
1 tsp. distilled white vinegar
2 tsp. brown sugar
4 green chopped green onions
1 tbsp. chopped garlic
1 (8 oz.) can water chestnuts
4 oz. chopped peanuts

Directions:
Directions:
To make marinade:
1. Combine wine, soy sauce, oil and cornstarch/water mixture and mix together.
2. Place chicken pieces in a glass dish or bowl and add marinade.
3. Toss to coat.
4. Cover dish and place in refrigerator for about 30 minutes.
To make sauce:
1. In a small bowl, combine 1 tbsp. port wine, 1 tbsp. soy sauce, 1 tbsp. oil, 1 tbsp. cornstarch/water mixture, chili paste, vinegar and sugar.
2. Mix together and add green onion, garlic, water chestnuts and peanuts.
3. In a medum skillet, heat sauce slowly until aromatic.
4. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.
5. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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