Woohoochicken Recipes
KUNG WOW CHICKEN
This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 24
Steps:
- Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
- Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
- Combine white vinegar, rice vinegar, 1 tablespoon soy sauce, sambal chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.
- Mix cornstarch with cold water in a small bowl.
- Heat peanut oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutes
- Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
- Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat.
- Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 66.4 g, Cholesterol 64.6 mg, Fat 18.1 g, Fiber 3.4 g, Protein 32.2 g, SaturatedFat 3.2 g, Sodium 696.3 mg, Sugar 12.7 g
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