Kung Pao Chicken

A recipe from the P.F. Chang's-Inspired CHeat SHEET by Tasty Tactics

Kung Pao Chicken

Servings: 1

Prep Time: 36 minutes

Cook Time: 5-10 minutes

Ingredients (per serving)

• 1/2 Cup cooked rice (optional)

• 2 Teaspoons cornstarch

• 1 Teaspoon water

• 2 Teaspoon dry white wine

• 2 Teaspoons soy sauce

• 2 Teaspoons sesame oil

• 6 Ounces chicken thighs

• 1 Tablespoon hot chili sauce

• 1 Teaspoon brown sugar

• 1/2 Teaspoon white vinegar

• 2 Ounces water chestnuts, chopped

• 1 Ounce peanuts

• 1 Tablespoon vegetable oil

• 1 Individual green onion

• 1 Teaspoon garlic, minced

Directions

1. Follow package instructions to prepare the rice (optional).

2. Combine water and cornstarch in a cup; set aside.

3. Per serving, combine 1 teaspoons wine, 1 teaspoons soy sauce, 1 teaspoons sesame oil, and 1 teaspoon cornstarch/water mixture in a large bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.

4. Combine remaining 1 teaspoon wine, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

5. Heat vegetable oil in a wok or skillet over medium-high heat. Add marinated chicken, stirring until chicken is cooked through and juices run clear. Remove from the pan and set aside. Reduce heat to medium-low.

6. Add water chestnut mixture to the wok. Heat slowly over medium-low heat until aromatic. Add cooked chicken, adjust the heat and simmer together until the sauce thickens.

7. Serve over cooked rice (optional).