Kung Pow! Chicken

Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1  egg white
• 4  teaspoons cornstarch
• 1  teaspoon  chinese  chili paste with garlic
• 2  tablespoons soy sauce
• 1  teaspoon dry sherry
• 1  teaspoon red wine vinegar
• 1⁄4 cup chicken broth
• 1  teaspoon  oriental sesame oil
• 3  tablespoons  vegetable oil
• 1⁄2 cup unsalted peanuts
• 4  green onions, chopped into 1/2-inch pieces
• 2  garlic cloves, minced
• 1⁄2-1  teaspoon crushed red pepper flakes

Directions

1. In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
2. In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
3. Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
4. Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
5. Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
6. Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.