Asian: Kung Pao Chicken 16 by Recipe Cottage

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	Kung Pao Chicken 16

		Kung Pao Chicken 1 pound boneless-skinless chicken breasts 1 egg white 1 Tbsp corn starch dash of white pepper 8 medium dried Thai peppers or to taste 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 4 Tbsp soy sauce 2 Tbsp dry sherry 2 Tbsp rice vinegar 2 Tbsp sugar 2 tsp. sesame oil 2-3 Tbsp Hoisin sauce 2-3 Tbsp oyster sauce peanut oil, small amount. about 1 TBS 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.