This highly simplified, yet quite Americanized version of kung pao chicken is much more flavorful than your simple stir-fry.
Ingredients
- 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 teaspoons ketchup
- 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
- 2 tablespoons brown sugar
- 2 tablespoons white wine
Directions
Step 1
Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
Step 2
Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
Step 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.
Step 4
Mix cornstarch with cold water in a small bowl.
Step 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
Step 6
Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
Step 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.
Step 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 | |
---|---|
Servings Per Recipe 4 | |
Calories 568 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat3g | 16% |
Cholesterol65mg | 22% |
Sodium696mg | 30% |
Total Carbohydrate66g | 24% |
Dietary Fiber3g | 12% |
Total Sugars13g | |
Protein32g | |
Vitamin C63mg | 314% |
Calcium72mg | 6% |
Iron4mg | 21% |
Potassium657mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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