Kung Wow Chicken
"This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry." Prep time does not include 1 hour marinating time.
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INGREDIENTS
Nutrition- 1tablespoon white wine
- 1tablespoon soy sauce
- 1teaspoon brown sugar
- 3
- 1
SAUCE
- 1tablespoon white vinegar
- 2tablespoons rice vinegar
- 1
- 1tablespoon asian chili paste, to taste (sambal)
- 1tablespoon sesame oil
- 2tablespoons brown sugar
- 2teaspoons ketchup
- 2tablespoons white wine
- 4
VEGETABLES
- 1tablespoon cornstarch
- 2tablespoons water
- 2tablespoons peanut oil
- 2
- 1
- 1⁄2cup chicken broth
- 1⁄4cup dry roasted salted peanut
- salt & fresh ground pepper
- 1⁄4
- 4cups cooked white rice
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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.
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