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Kung Pao Chicken Recipe

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This recipe for Kung Pao Chicken, by , 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!

Todd and Tina Little


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)

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:
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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