CookPal AI
Kung Pao Chicken

Kung Pao Chicken

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Sauce

    • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
    • 2 tablespoons white wine, divided
    • 🍶 2 tablespoons soy sauce, divided
    • 2 tablespoons sesame oil, divided

  • Main ingredients

    • 🍗 1 pound skinless, boneless chicken breast halves - cut into chunks
    • 1 ounce hot chili paste
    • 2 teaspoons brown sugar
    • 1 teaspoon distilled white vinegar
    • 1 (8 ounce) can water chestnuts
    • 🥜 4 ounces chopped peanuts
    • 🌱 4 green onions, chopped
    • 🧄 1 tablespoon chopped garlic

STEPS

1

Gather all ingredients.

2

Combine water and cornstarch in a cup; set aside.

3

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

4

Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

5

Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

6

Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

7

Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.

NUTRIENTS

Per 1 serving

🔥

437

Calories

  • 34
    Protein
  • 25
    Carbs
  • 23
    Fats

💡 Marinate the chicken longer for deeper flavor.Toast peanuts before adding them for extra aroma.Serve with steamed rice for a complete meal.