This Kung Poa Chicken tastes better than any take out Chinese food. It is healthy, simple, and delicious. If you are looking for a quick dinner recipe, this is definitely one you need to try.
ServingServing: 4
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Ingredients
2poundschicken, cut into bite size pieces (about 5 chicken breasts cut into bite size pieces)
1Tablespooncornstarch
1Tablespoonwater
1Tablespoonsesame oil
1Tablespoonlow sodium soy sauce
Sauce and Veggies
1Tablespooncornstarch
1Tablespoonwater
1Tablespoonsesame oil
¼cuplow sodium soy sauce
1Tablespoonrice wine vinegar
1Tablespoonchili sauce
1teaspoonchili powder
2teaspoonsbrown sugar
8ounceswater chestnuts, 1 can, drained and roughly chopped
4ouncespeanuts, chopped slightly, leaving some whole
In a large bowl, mix the dissolve the cornstarch in the water, then add the sesame oil and soy sauce. Add the chicken and coat each piece. Cover and refrigerate for at least 30 minutes.
For the sauce, in a medium bowl dissolve the cornstarch in the water, then add the sesame oil, soy sauce, rice wine vinegar, chili powder, chili sauce and brown sugar. Add the water chestnuts, peanuts, garlic and green onions. Stir to combine.
In a large skillet, heat the sauce on the lowest setting so that it starts to slowly heat through and thicken up. After a few minutes, turn heat up to medium and add the water and snow peas.
Meanwhile, remove chicken from marinade and cook in a medium skillet over medium heat.
When the chicken is fully cooked, add chicken to sauce and veggie skillet and stir to coat chicken in sauce. Serve hot over brown rice, noodles or alone.
Notes
Other meat you could use:-Ground Turkey -Ground Beef -Strip Steak -Shredded Pork