Rating: 4.5 stars
130 Ratings
  • 5 star values: 88
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.

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  • 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

568 calories; protein 32.2g; carbohydrates 66.4g; fat 18.1g; cholesterol 64.6mg; sodium 696.3mg. Full Nutrition
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