How to Make Kung Wow Chicken - A Step-by-Step Guide

If you're craving a delicious Chinese-inspired dish that is bursting with flavor and sure to impress, look no further than Kung Wow Chicken. This popular stir-fry dish is a savory and spicy treat that is perfect for a quick and easy weeknight dinner, but also impressive enough to serve at a dinner party. With its delectable combination of tender chicken, crisp vegetables, and a bold and zesty sauce, Kung Wow Chicken is a true crowd-pleaser that will have everyone coming back for seconds.

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Ingredients

  • 1 tablespoon white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 3 medium green onions, finely chopped (white parts only)
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 tablespoon white vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon Asian chili paste (sambal), or more to taste
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ketchup
  • 2 tablespoons white wine
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 cups cubed zucchini
  • 1 cup cubed red bell pepper
  • ½ cup chicken broth
  • ¼ cup roasted, salted peanuts
  • salt and ground black pepper to taste
  • ¼ cup chopped green onion tops
  • 4 cups cooked white rice

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.
  • Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.
  • 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.
  • Mix cornstarch with cold water in a small bowl.
  • 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
  • Stir in zucchini and red bell pepper; cook for 2 more minutes. Add chicken broth and stir.
  • 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.
  • Toss in peanuts; season with salt and pepper to taste. Stir in green onion tops. Serve over white rice.
  • Nutrition

    568 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 65mg
    • Sodium: 696mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 13g
    • Protein: 32g
    • Vitamin C: 63mg
    • Calcium: 72mg
    • Iron: 4mg
    • Potassium: 657mg