Kung Wow Chicken
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
- 1 tablespoon white wine
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 3 medium green onions, finely chopped (white parts only)
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
SAUCE
- 1 tablespoon white vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce, to taste
- 1 tablespoon asian chili paste, to taste (sambal)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons ketchup
- 2 tablespoons white wine
- 4 garlic cloves, minced
VEGETABLES
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons peanut oil
- 2 cups zucchini, cubed
- 1 cup red bell pepper, cubed
- 1⁄2 cup chicken broth
- 1⁄4 cup dry roasted salted peanut
- salt & fresh ground pepper
- 1⁄4 cup green onion top, chopped
- 4 cups cooked white rice
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off