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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken is from The Little Family Cookbook , 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 chicken breasts cut in chunks.
2 tbs white wine (Riesling works well)
2 tbs soy sauce
2 tbs sesame oil
2 tbs cornstarch dissolved in 2 tbs water
1 ounce chili paste
1tsp white vinegar
2 tsp brown sugar
4 green onions chopped
1 tbs chopped garlic
1 can water chestnuts, sliced
4 oz chopped nuts(prefer cashews)
Directions:
Directions:
Marinade: combine 1 tbs wine with 1 tbs soy sauce, 1 tbs sesame oil, 1 tbs corn starch/ water mixture,

Cover chicken with the marinade coating it well. Put it is fridge for 30 minutes.

To make the sauce: in a small bowl, combine 1 tbs wine with 1 tbs soy sauce and 1 tbs sesame oil, 1 tbs corn starch mixture, 1 oz chili paste, vinegar and sugar.
Mix together and add onion , garlic, water chestnuts, and nuts.

In a medium skillet, heat sauce until aromatic.

After the chicken has been marinaded for 30 minutes, take it out and sauté it in a 2nd large skillet.
When the chicken is fully cooked, add the heated sauce and simmer until the sauce thickens.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve over rice.

I toasted the cashews for Dad and he really liked it. You don’t have to toast the nuts but it really adds to the flavor.

 

 

 

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