Kung Pao Chicken Recipe
Serves/Makes:4
Ready in: 30-60 minutes
1 pound boneless-skinless chicken breasts
1 egg white
1 tablespoon corn starch
dash of white pepper
8 medium Thai peppers ( dried)
1 large green pepper cut into squares
1 medium onion cut into bite size pieces
2 stalks of celery cut on the diagonal
1 can water chestnuts, drained
Sauce
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons Hoisin sauce
3 tablespoons oyster sauce
1 tablespoon peanut oil (or as needed)
1/2 cup dry roasted, unsalted peanuts
Cut chicken into bite size pieces-mix together egg white, corn starch, white pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery.
Set aside. Mix together the sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over med. high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a few minutes to combine the flavors. Sprinkle the peanuts over. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.
Source: CDKitchen.com