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I made this chicken as part of our Chinese New Year/100th post celebration. I liked it but I think next time I am going to increase the sauce and add veggies like baby corn, red peppers, and broccoli.

Kung Pao Chicken

  • 1 pound skinless, boneless chicken breast halves – cut into chunks
  • 1/4 cup white wine, divided
  • 1/4 cup soy sauce, divided
  • 1/4 cup sesame oil, divided
  • 1/4 cup cornstarch, dissolved in 1/4 cup water
  • 2 ounces hot chile paste
  • 2 teaspoons distilled white vinegar
  • 1 tablespoon and 1 teaspoon brown sugar
  • 8 green onions, chopped
  • 2 tablespoons chopped garlic
  • 2 (8 ounce) cans water chestnuts
  • Chopped peanuts, garnish if desired


In a bowl, combine half of the wine, soy sauce, oil, and cornstarch mixture.  Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.


In a bowl, combine remaining wine, soy sauce, oil, and cornstarch mixture with the chili paste, vinegar, and sugar. Add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a separate large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice.