Kung Pao Chicken

Yield

6 servings

25

15

1 1/2 pounds: skinless, boneless chicken breast halves, cut into cubes

1 tablespoon: cornstarch

: salt and pepper to taste

1 pinch: Chinese five-spice powder, or to taste

:  

3/4 cup: water

2 tablespoons: soy sauce

2 tablespoons: brown sugar

1 tablespoon: Asian (toasted) sesame oil

1 tablespoon: cornstarch

1 1/2 teaspoons: rice vinegar

1 pinch: Chinese five-spice powder

:  

2 tablespoons: vegetable oil, divided

:  

1: onion, diced

1 stalk: celery, diced

4 cloves: garlic, chopped

1 teaspoon: red pepper flakes, or to taste

1/3 cup: roasted peanuts, or to taste

Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.

Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.

Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.

Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Calories: 277 kcal

Carbohydrates: 12.1 g

Cholesterol: 65 mg

Fat: 13.7 g

Fiber: 1.2 g

Protein: 26.3 g

Sodium: 495 mg

4 servings

30

30

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

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.

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.

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.

Calories: 437 kcal

Carbohydrates: 25.3 g

Cholesterol: 66 mg

Fat: 23.3 g

Fiber: 4.2 g

Protein: 34.4 g

Sodium: 596 mg