Chinese Kung Pao Chicken

Name: Chinese Kung Pao Chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3-4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast; 1 egg white; 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 pepper, cut into bite size squares (leave them out if you don't like them); 1 medium onion, 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) can 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)

(8)

Recipe by JANIC412

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READY IN: 35mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

1

lb boneless skinless chicken breast
1

egg white
1

tablespoon cornstarch
1

dash white pepper
1

teaspoon soy sauce
Vegetables
8

medium Thai peppers (as many as you like, I use about 8)
1

large green pepper, cut into bite size squares (leave them out if you don't like them)
1

medium onion, 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) can sliced water chestnuts, drained
Sauce
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.

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