Chicken: Kung Pao Chicken by MzMaggie

posted by MzMaggie 07-08-103 2:06 PM

Kung Pao Chicken

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp corn starch
dash of white pepper
8 medium Thai peppers ( dried)
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.

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