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Kung Pao Chicken
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Ingredients | |
1 pound | skinless, boneless |
chicken breast halves, cut into | |
chunks | |
2 tablespoons | white wine |
2 tablespoons | soy sauce |
2 tablespoons | sesame oil, divided |
2 tablespoons | cornstarch, |
dissolved in 2 tablespoons water | |
1 ounce | hot chile paste |
1 teaspoon | distilled white vinegar |
2 teaspoons | brown sugar |
4 | green onions, chopped |
1 tablespoon | chopped garlic |
1 (8 ounce) can | water chestnuts |
4 ounces | chopped peanuts |
Directions: 1. To Make Marinade: Combine 1 | |
tablespoon | wine, 1 tablespoon |
soy sauce, 1 tablespoon oil and 1 | |
tablespoon | cornstarch |
water | |
mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. 2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 | |
tablespoon | soy sauce, 1 |
tablespoon | oil, 1 tablespoon |
cornstarch, water mixture, chili | |
paste, vinegar and sugar. Mix together and add green onion, | |
garlic | |
water chestnuts |
peanuts. In a medium skillet, heat
sauce slowly until aromatic.
3. Meanwhile, remove chicken from
marinade and saute in a large
skillet until meat is white and
juices run clear. When sauce is
aromatic, add sauteed chicken to
it and let simmer together until
sauce thickens.
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