Servings: 4
Skinless, boneless chicken breast halves
 1 lb, cut into chunks
Sesame oil 
 2 tbsps, divided
1 tbsp, chopped
Water chestnuts
1 (8 oz) can
4 oz, chopped 
2 tbsps, dissolved in 2 tablespoons water
Hot chile paste 
1 oz
Distilled white vinegar 
1 tsp
Brown sugar 
2 tsps
Green onions 
4, chopped
White wine 
2 tbsps
Soy sauce 
2 tbsps
Perfect Kung Pao Chicken
30 m
1 h 0 m
Ready in:
1 h 30 m
  1. In a bowl, mix 1 tbsp white wine, 1 tbsp soy sauce, 1 tablespoon sesame oil, and 1 tbsp cornstarch. Place chicken in a bowl. Pour the marinade over the chicken pieces and toss to coat. Cover. Refrigerate for 30 minutes. 
  2. Meanwhile, mix 1 tbsp white wine, 1 tbsp sesame oil, 1 tbsp cornstarch, 1 tbsp soy sauce, chili paste, white vinegar, and brown sugar. Add chopped green onion, chopped garlic, chestnuts, and peanuts. Heat the mixture in a skillet for several minutes, until fragrant. 
  3. Meanwhile, in a large skillet, saute the chicken pieces until white in the center. When the sauce is ready, add the chicken to it. Allow to simmer together, until the sauce thickens. Serve and enjoy your Kung Pao Chicken!