Thursday, April 29, 2010

Kung Pao Chicken

Hmmm...this was good :) Mom thought it was a little bit too spicy, but Dad liked it. I would recommend doubling the sauce ingredients.
1 pound skinless, boneless chicken
breast halves - cut into chunks
2 tablespoons gluten-free soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
2 teaspoons 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
1.To Make Marinade: Combine 1 teaspoon vinegar, 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 vinegar, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, 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.


  1. I LOVE Kung Pao chicken. I can't wait to try your recipe!

  2. I use this exact recipe and it is delicious!


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