Chinese Kung Pao Chicken

Chinese Kung Pao Chicken
Spread the love

Ingredients:
1 lb boneless skinless chicken breasts
1 egg whites
1 tablespoon cornstarch
1 dash white pepper
1 teaspoon soy sauce
8 medium Thai peppers ( as many as you like, I use about 8)
1 large green peppers, cut into bite size squares ( leave them out if you don’t like them)
1 medium onions, cut into bite size pieces ( if you leave out the peppers, perhaps increase the onions)
2 stalks celery, cut into bite size pieces on the diagonal
1 (8 ounce) cans sliced water chestnuts, drained
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons sesame oil
2 -3 tablespoons hoisin sauce
2 -3 tablespoons oyster sauce
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts ( such as Planter’s Mix)

Directions:
Cut chicken into bite size pieces.
Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
Add chicken pieces mixing to coat well.
Cover and refrigerate 30 minutes.
Vegetables: Set aside prepared vegetables.
Sauce: Mix all sauce ingredients in a glass bowl and set aside. ) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown.
Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
Add the sauce mixture and heat for a minute or so.
Serve over rice and sprinkle peanuts over each serving.

Servings: 3-4

Time preparation: 25 min.

Time total: 35 min.

Sending
User Review
5 (1177 votes)

You May Also Like