What is a simple, easy recipe for kung pao chicken?

Answer 1

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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 435

* Total Fat: 23.3g
* Cholesterol: 66mg
* Sodium: 602mg
* Total Carbs: 25.3g
* Dietary Fiber: 4.2g
* Protein: 34.3g

Answer 2

this one is simple...
Kung Pao Chicken

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 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.

Answer 3

Kung Pao Chicken

Ingredients

* 12 ounces skinless, boneless chicken breast halves
* 1 tablespoon dry sherry
* 1 teaspoon cornstarch
* 1/4 cup water
* 1/4 cup soy sauce
* 4 teaspoons cornstarch
* 1 tablespoon sugar
* 1 teaspoon vinegar
* Few dashes bottled hot pepper sauce
* 1 tablespoon cooking oil
* 2 teaspoons grated fresh ginger
* 2 cloves garlic, minced
* 6 green onions, cut into 1/2-inch pieces (1 cup)
* 1/2 cup dry roasted peanuts
* 2 cups hot cooked rice
* Green onion fans (optional)


Directions

1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.

2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.

4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.

Answer 4

my mom usually makes this when i decide i want it so i am not sure how easy it is but it have a wonderful flavor.


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
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

Answer 5

www.recipezaar.com has 38 recipes for kung pao chicken...go there, the site is free!

Answer 6

Call for take out.

Answer 7

www.epicurious.com