Kung Pao Chicken

  • Active Time 15m
  • Total Time 15m

Serves 4

Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed rice. WINE RECOMMENDATION: Since the chicken is salty and spicy, the drink's first job is to refresh. An aromatic white wine such as a sauvignon blanc from California or South Africa will do nicely, as will your favorite cold beer.

ingredients

  • 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  • 5 tablespoons soy sauce, divided
  • 2 tablespoons sherry, divided
  • 1 tablespoon plus 2 teaspoons cornstarch

  • 2 teaspoons sugar
  • 2 tablespoons white wine vinegar or rice vinegar
  • 2 teaspoons Asian sesame oil
  • 1/3 cup water

  • 2 tablespoons cooking oil, divided
  • 1/2 cup peanuts
  • 4 scallions, white bupounds and green tops cut separately into 1/2-inch pieces
  • 1/4 teaspoon dried red pepper flakes

directions

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

VARIATION:

  • For Cashew Chicken, substitute the same amount of cashews for the peanuts.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

  • RecID 1412

    nutrition information per serving

    382 calories; 20g total fat; 87mg cholesterol; 1231mg sodium; 9g carbohydrates; 2g fiber; 40g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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