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Kung Pao Chicken

A sweet, savory, and spicy Chinese stir-fried chicken with peanuts and water chestnuts in a glossy chili sauce — better than takeout and ready in under 30 minutes cooking time.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, One-Pan Meal, Weeknight Meal
Cuisine: Asian, Asian-Inspired, Chinese
Calories: 437
Ingredients Method Notes

Ingredients
  

  • 2 tbsp white wine divided
  • 2 tbsp soy sauce divided
  • 2 tbsp sesame oil divided
  • 1½ tsp cornstarch
  • 1 lb boneless skinless chicken breast cubed
  • 2 tbsp hot chili paste or to taste
  • 1½ tbsp brown sugar
  • 1 tsp white vinegar
  • 1 can 8 oz water chestnuts, drained
  • ¾ cup peanuts
  • 4 green onions chopped
  • 1 tbsp chopped garlic

Method
 

  1. Whisk 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil and cornstarch in a bowl. Add chicken and coat. Refrigerate 30 minutes.
  2. In another bowl combine remaining wine, soy sauce, and sesame oil. Mix in chili paste, brown sugar and vinegar.
  3. Add water chestnuts, peanuts, green onions and garlic to the sauce mixture.
  4. Heat sauce mixture in a skillet over medium heat until aromatic.
  5. Cook marinated chicken in a separate pan over medium-high heat until fully cooked.
  6. Add chicken to sauce skillet and simmer 1–2 minutes until sauce thickens and coats chicken.

Notes

  • Add red pepper flakes for extra heat
  • Reduce chili paste for mild flavor
  • Cashews can replace peanuts
  • Best served over steamed rice