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Kung Wow Chicken Recipe

Comments Off on Kung Wow Chicken Recipe

"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry."

Ingredients

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  • 1 tablespoon white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 3 medium green onions, finely chopped (white parts only)
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 tablespoon white vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon Asian chili paste (sambal), or more to taste
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ketchup
  • 2 tablespoons white wine
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 cups cubed zucchini
  • 1 cup cubed red bell pepper
  • 1/2 cup chicken broth
  • 1/4 cup roasted, salted peanuts
  • salt and ground black pepper to taste
  • 1/4 cup chopped green onion tops
  • 4 cups cooked white rice

    • Directions

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    1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
    2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
    3. 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.
    4. Mix cornstarch with cold water in a small bowl.
    5. 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
    6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
    7. 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.
    8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 568 calories;18.1 g fat;66.4 g carbohydrates;32.2 g protein;65 mg cholesterol;696 mg sodium.Full nutrition
    Source: Read Full Article