Kung Pao Chicken II (Copycat)

Recipe by marisk
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
  • In a small bowl, blend all sauce ingredients. Set aside.
  • Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
  • Add 2 more tablespoons oil to same wok.
  • Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
  • Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
  • Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
  • Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
  • Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
  • Serve over rice.
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