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Kung Pao Chicken

A delicious and spicy dish from Sichuan cuisine, featuring tender chicken, crunchy peanuts, and vibrant vegetables in a savory sauce, with a healthy twist.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Sichuan
Calories: 350
Ingredients Method Notes

Ingredients
  

For marinating chicken
  • 2 tablespoons white wine, divided
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 1.5 teaspoons cornstarch
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
For the sauce
  • 2 tablespoons hot chili paste (or to taste)
  • 1.5 tablespoons brown sugar
  • 1 teaspoon distilled white vinegar
  • 1 8-ounce can water chestnuts, drained
  • 0.75 cup chopped peanuts
  • 4 tablespoons chopped green onions
  • 1 tablespoon chopped garlic

Method
 

Preparation
  1. Gather all ingredients.
  2. In a large glass bowl, whisk together 1 tablespoon of white wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 ½ teaspoons of cornstarch until smooth. Add the chicken pieces and toss to coat them well. Cover the dish and refrigerate for 30 minutes.
  3. In a medium bowl, combine the remaining 1 tablespoon of white wine, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Whisk in the hot chili paste, brown sugar, and white vinegar. Add water chestnuts, peanuts, chopped green onions, and garlic, tossing to coat all the ingredients evenly.
Cooking
  1. Transfer the water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
  2. Meanwhile, take the marinated chicken from the refrigerator and transfer it into a large skillet. Cook over medium-high heat while stirring continuously until the chicken is fully cooked and the juices run clear.
  3. Combine the cooked chicken with the water chestnut mixture in one skillet. Adjust the heat and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken nicely.

Notes

Serve Kung Pao Chicken over steamed rice or quinoa for a balanced meal. Stores well in an airtight container for 3-4 days in the refrigerator or up to 2-3 months in the freezer.