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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken is from The Wallbaum Family Cookbook Project, 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:  
1 lb 500 g boneless Chicken meat, cubed
2 T 30 mL White wine
2 T 30 mL Soya Sauce
2 T 30 mL Sesame Oil
2 T 30 mL Starch
2 T 30 mL Water
2 T 30 mL Sambal Oolek or Sriracha
1 tsp 5 mL Vinegar
2 T 30 mL Brown Sugar
4 Green onions, minced
1 T 15 mL Garlic, mashed
8 oz 225 g Water chestnuts
4 oz 120 g Chopped peanuts or Cashews
Directions:
Directions:
1, Make marinade: Mix 1 T 15 mL each: wine, Soya sauce, oil, hot sauce, starch and water in metal bowl.
2. Add chicken pieces, stir, and marinate 30 minutes.
3. Combine remaining ingredients in small saucepan, gently heat until thickened.
4. Oil a large skillet and stir fry marinated chicken pieces until cooked.
5. Pour in marinade and warm sauce.
6. Add water chestnuts and peanuts. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 60 min.
Personal Notes:
Personal Notes:
I had this in a restaurant where they served crunchy sliced baby carrots instead of water chestnuts.

 

 

 

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