Kung Pao Chicken

By MissiAnn

This is a great dish.

Ingredients

• Sauce:
• 2 whole chicken breasts, cut into 1/2 inch cubes
• 1/2 tsp salt
• 1 egg white
• 1 tblsp corn starch
• 1/2 cup scallions, cut up
• 1/2 cup peanuts
• 10 whole red chili peppers
• 3 cloves garlic, minced
• 2 tblsp grated fresh ginger
• Veggies, red bell, onion, mushroom, celery, water chestnut,cabbage or any that you may like in a stir fry, about 3 cups
• 1 tsp chili paste
• 2 tblsp dark soy sauce
• 1 tblsp sherry or rice wine
• 1 tsp black vinegar, or red wine vinegar
• 1 tsp sugar
• 1/4 cup chicken stock
• 1 tsp cornstarch
• 1 tsp sesame oil

Preparation

Step 1

Combine chicken, egg white, salt and cornstarch. Blend sauce ingredients. Heat some peanut oil in a large sauté pan. Add the chicken pieces and let fry till beginning to brown. Remove, add the chilis and the peanuts and brown. Remove. Add the garlic, ginger, and then the veggies you want and stir fry for 2 minutes. Add the chicken back to the pot and then add the sauce. Fry till thick, 1 minute and serve with rice.