Recipes Cuisine Asian Kung Wow Chicken 4.5 (134) 100 Reviews 23 Photos Kung wow chicken is a highly simplified yet quite Americanized version of kung pao chicken. It is much more flavorful than a simple stir-fry. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 21, 2024 Save Rate Print Share Add Photo 23 23 23 23 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 1 hr Total Time: 1 hr 35 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 medium green onions, finely chopped (white parts only) 1 tablespoon white wine 1 tablespoon soy sauce 1 teaspoon brown sugar 1 pound skinless, boneless chicken breast, cut into 1-inch pieces 2 tablespoons rice wine vinegar 2 tablespoons white wine 2 tablespoons brown sugar 4 cloves garlic, minced 1 tablespoon white vinegar 1 tablespoon soy sauce, or to taste 1 tablespoon Asian chili paste (sambal), or more to taste 1 tablespoon sesame oil 2 teaspoons ketchup 2 tablespoons water 1 tablespoon cornstarch 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 Directions Whisk 3 finely chopped green onion white parts, 1 tablespoon white wine, 1 tablespoon soy sauce, and 1 teaspoon brown sugar together in a bowl. Add chicken pieces; toss to coat. Cover bowl; refrigerate for 1 hour. Whisk rice wine vinegar, 2 tablespoon white wine, 2 tablespoons brown sugar, garlic, white vinegar, 1 tablespoon soy sauce, sambal chili paste, sesame oil, and ketchup together in a bowl; set aside. Whisk water and cornstarch together in a small bowl. Heat peanut oil in a heavy duty, nonstick skillet over high heat. Add chicken; cook and stir until chicken begins to brown, about 2 minutes Stir in zucchini and bell pepper; cook 2 minutes. Add chicken broth; 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 black pepper. Stir in 1/4 cup green onion tops. Serve over white rice. I Made It Print 176 home cooks made it! Nutrition Facts (per serving) 568 Calories 18g Fat 66g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 568 % Daily Value * Total Fat 18g 23% Saturated Fat 3g 16% Cholesterol 65mg 22% Sodium 696mg 30% Total Carbohydrate 66g 24% Dietary Fiber 3g 12% Total Sugars 13g Protein 32g 64% Vitamin C 63mg 70% Calcium 72mg 6% Iron 4mg 21% Potassium 657mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.