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Kung Pao Chicken
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Spicy chicken with peanuts - better than restaurant style!


Serves/Makes:2 or more

  • 1-1/2 lbs (.7 kg) chicken breast, cut into pieces
  • vegetable oil for cooking
  • 2 tbsp (30 ml) cooking wine, divided
  • 2 tbsp (30 ml) soy sauce, divided
  • 2 tbsp (30 ml) sesame oil, divided
  • 2 tbsp (30 ml) corn starch mixed with 2 tbsp (30 ml) water, divided
  • 1 tsp (5 ml) hot chili paste
  • 1 tsp (5 ml) white vinegar
  • 3 tsp (15 ml) brown sugar
  • 4 green onion stalks, chopped
  • 1 tbsp (15 ml) chopped garlic
  • 1 (8 oz (224 grm).) can sliced water chestnuts
  • 4 oz (112 grm). chopped roasted peanuts (can use cashews for different but wonderful change!)
  • cooked rice
  • To make marinade:
  • Combine 1 tbsp (15 ml) of wine, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 ml) sugar and 1 tbsp (15 ml) of the cornstarch/water mixture - mix these all together and toss with chicken in bowl and coat evenly.
  • Cover and marinade for at least thirty minutes to several hours.
  • To make sauce:
  • Heat a few tbsp vegetable oil in large skillet and saute garlic and onions until a bit soft.
  • Mix together remaining sauce ingredients and add to skillet;heat until hot and bubbly and aromatic; season to taste.
  • Meanwhile, when sauce is cooking, heat some oil in seperate skillet and saute the reserved chicken; cook until juices are clear.
  • Add the chicken to sauce while cooking; heat and simmer until thickened.
  • Serve hot with rice and sprinkle with extra peanuts.

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