LOCATION: Recipes >> Asian >> Kung Pao Chicken 13
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Kung Pao Chicken 13
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Kung Pao Chicken
1 pound boneless, skinless chicken breasts
1 egg white
1 Tbsp cornstarch
dash of white pepper
1 tsp. soy sauce
8 dried hot Thai peppers
1 large green pepper, diced
1 onion, diced
2 celery ribs cut on the diagonal
1 can water chestnuts, drained
4 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp rice wine vinegar
2 Tbsp sugar
2 tsp sesame oil
2-3 Tbsp hoisin sauce
2-3 Tbsp oyster sauce
1/2 dry roasted peanuts
1 to 2 Tbsp peanut oil
Cut chicken into bite size pieces. Mix egg whites, cornstarch,
pepper and soy in a glass bowl. Add the chicken, coating well with
the mixture. Cover and refrigerate for about 30 minutes.
Combine soy, sherry, vinegar, sugar, sesame oil, hoisin, and oyster
sauce.
In wok or large frying pan, stir fry the red peppers in peanut oil
until almost light brown. Add chicken and cook until almost done.
Add the vegetables and stir fry a couple more minutes. Add the
sauce and stir until all is just hot. Serve over rice and top with
the peanuts.
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