This Kung Pao chicken is so good! Feel free so add shredded carrot, celery, baby corn, or even zucchini for a little extra flavor. YUM!
- 1 lb. chicken, cut into chunks
- 1/4 c. chicken broth
- 6 Tbsp. soy sauce
- 6 Tbsp. sesame oil, divided
- 4 Tbsp. cornstarch, dissolved in 4 tablespoons water
- 3 heaping Tbsp. hot chile paste
- 3 tsp. distilled white vinegar
- 6 tsp brown sugar
- 5 green onions, chopped
- 3 cloves chopped garlic
- 1 can water chestnuts
- 1-2 handfuls peanuts
- In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
- Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
- Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.