Kung Pao Chicken

Kung Pao Chicken


  • 1 lb chicken breasts, cut into 1 inch cubes
  • 2 tbs white wine
  • 2 tbs soy sauce
  • 2 tbs cornstarch, dissolved in 2 tbs water
  • 1 oz hot chile paste
  • 1 ts white vinegar
  • 2 ts splenda brown sugar
  • 1/2 cup chopped green onions
  • 1 tbs garlic, chopped


  1. Combine 1 tbs wine, 1 tbs soy sauce, and 1 tbs of cornstarch/water mixture.
  2. Toss in chicken and allow to marinade in the fridge for 30 minutes.
  3. In a separate bowl, combine 1 tbs wine, 1 tbs soy sauce, 1 tbs cornstarch/water mixture, brown sugar, chili paste, and vinegar. Set aside.
  4. Heat skillet on medium with cooking spray.
  5. Remove chicken from marinade and brown in skillet until cooked through.
  6. In a separate skillet, slowly heat sauce made in step 3 until aromatic.
  7. Add chicken and allow to simmer in sauce for a few minutes.
  8. Serve with fresh chopped green onions as garnish.

(source: http://allrecipes.com/recipe/kung-pao-chicken/)

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