Name: Kung Wow Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: White wine - 1 tablespoon; Soy sauce - 1 tablespoon; Brown sugar - 1 teaspoon; Green onions, finely chopped (white parts only) - 3 medium; Skinless, boneless chicken breast, cut into 1-inch pieces - 1 pound; White vinegar - 1 tablespoon; Rice vinegar - 2 tablespoons; Soy sauce, or to taste - 1 tablespoon; Asian chili paste (sambal), or more to taste - 1 tablespoon; Sesame oil - 1 tablespoon; Brown sugar - 2 tablespoons; Ketchup - 2 teaspoons; White wine - 2 tablespoons; Garlic, minced - 4 cloves; Cornstarch - 1 tablespoon; Water - 2 tablespoons; Peanut oil - 2 tablespoons; Cubed zucchini - 2 cups; Cubed red bell pepper - 1 cup; Chicken broth - ½ cup; Roasted, salted peanuts - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Chopped green onion tops - ¼ cup; Cooked white rice - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kung Wow Chicken

1. White wine - 1 tablespoon

2. Soy sauce - 1 tablespoon

3. Brown sugar - 1 teaspoon

4. Green onions, finely chopped (white parts only) - 3 medium

5. Skinless, boneless chicken breast, cut into 1-inch pieces - 1 pound

6. White vinegar - 1 tablespoon

7. Rice vinegar - 2 tablespoons

8. Soy sauce, or to taste - 1 tablespoon

9. Asian chili paste (sambal), or more to taste - 1 tablespoon

10. Sesame oil - 1 tablespoon

11. Brown sugar - 2 tablespoons

12. Ketchup - 2 teaspoons

13. White wine - 2 tablespoons

14. Garlic, minced - 4 cloves

15. Cornstarch - 1 tablespoon

16. Water - 2 tablespoons

17. Peanut oil - 2 tablespoons

18. Cubed zucchini - 2 cups

19. Cubed red bell pepper - 1 cup

20. Chicken broth - ½ cup

21. Roasted, salted peanuts - ¼ cup

22. Salt and ground black pepper to taste - ¼ cup

23. Chopped green onion tops - ¼ cup

24. Cooked white rice - 4 cups

How to cook deliciously - Kung Wow Chicken

1. Stage

Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.

2. Stage

Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.

3. Stage

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.

4. Stage

Mix cornstarch with cold water in a small bowl.

5. Stage

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

6. Stage

Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.

7. Stage

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.

8. Stage

Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.