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Eat. Shop. Discover. Fresh. Get seasonal recipes, and discover local farms and restaurants using local, seasonal products. Always Haute and Fresh with Haute Farms.

Haute Farms is an online directory and food brokering firm highlighting seasonal ingredients and connecting local food systems.

Kung Pao Chicken

Get this delicious and easy-to-follow Kung Pao Chicken recipe at Haute Farms.

Kung Pao Chicken

Recipe Courtesy of: Cilla Kirt

 © Shutterstock

© Shutterstock

 

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces cashews or peanuts

Directions

Marinade:

Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

Sauce:

In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and nuts. In a medium skillet, heat sauce slowly until aromatic.

Chicken:

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.


Cooking Tips

For a deeper nut flavor roast the nuts at 250°F for 5 minutes or until browned or pan roast with a skillet and hot oil until browned.


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