This kung pao chicken recipe with marinated chicken, water chestnuts, and peanuts is easy to make at home for a Chinese restaurant favorite. The sweet and spicy chili sauce thickens beautifully as it cooks. Serve over steamed rice for a complete meal.
2 tablespoons white wine, divided
2 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 ½ teaspoons cornstarch
1 pound skinless, boneless chicken breast halves, cut into chunks
2 tablespoons hot chili paste or to taste
1 ½ tablespoons brown sugar
1 teaspoon distilled white vinegar
1 (8-ounce) can water chestnuts, drained
3/4 cup chopped peanuts
4 green onions, chopped
1 tablespoon chopped garlic
Gather all ingredients.
Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.
