Kung Wow Chicken

This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.


Recipes · Cuisine · Asian


Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hrs 35 mins
Additional Time: 1 hrs
Servings: 4
Yield: 4 servings

Ingredients

Ingredients List

  • 1 tablespoon white wine

  • 1 tablespoon soy sauce

  • 1 teaspoon brown sugar

  • 3 medium green onions, finely chopped (white parts only)

  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces

  • 1 tablespoon white vinegar

  • 2 tablespoons rice vinegar

  • 1 tablespoon soy sauce, or to taste

  • 1 tablespoon Asian chili paste (sambal), or more to taste

  • 1 tablespoon sesame oil

  • 2 tablespoons brown sugar

  • 2 teaspoons ketchup

  • 2 tablespoons white wine

  • 4 cloves garlic, minced

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • 2 tablespoons peanut oil

  • 2 cups cubed zucchini

  • 1 cup cubed red bell pepper

  • ½ cup chicken broth

  • ¼ cup roasted, salted peanuts

  • salt and ground black pepper to taste

  • ¼ cup chopped green onion tops

  • 4 cups cooked white rice


Directions

  1. Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.

  2. Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.

  3. 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.

  4. Mix cornstarch with cold water in a small bowl.

  5. 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

  6. Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.

  7. 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.

  8. Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.


Nutrition Facts (per serving)

Nutrition Facts
568 Calories
18g Fat
66g Carbs
32g Protein


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