Name: Kung Wow Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
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; 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; 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

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Recipe by Lavender Lynn

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"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.

Ready In:: 35mins
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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.

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RECIPE MADE WITH LOVE BY

@Lavender Lynn

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@Lavender Lynn

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""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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photo by teresas

2/1/2021

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review by teresas

2/1/2021

This is one tasty dish...there's lots of ingredients...but really doesn't take that long to prepare...it's broken down in segments...while the chicken is swimming in the marinade...make the sauce (vinegar mixture) and let it sit aside till needed...once that's done chop up the veggies...and start steaming the rice...now start cooking the chicken...don't let the amount of ingredients prevent you from trying this yummy dish...I omitted the peanuts...hubby doesn't care for them in his food...but I did add a bit of heat using red pepper flakes...made for "Only the Lonely" tag game...

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creation by Lavender Lynn

5/24/2012

"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.