"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 20, 2006


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

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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