King Pao Chicken

This was really tasty!  However, the kids thought it was too spicy.  I only had a smidge of chili paste left so I subbed about a teaspoon of chili sauce as well...shoulda left it out if I wanted the kiddos to eat it, lol!  So unless you like a burning inferno in your mouth, cut wayyyyy back on the chili paste!  But Rob and I really enjoyed it!  Also, I think I might try it without the cornstarch mixture in the marinade...it only makes the pan that much harder to clean!!!

Kung Pao Chicken


Original Recipe Yield 4 servings



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 and 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.