Kung Pao Chicken

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)

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