Kung Pao Chicken

By JimMac

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 2 T cornstarch
• 1/2 t sugar
• 2 T soy sauce
• 1 T rice wine
• 1 egg white
• 1/4 cup vegetable oil
• 4 dried red chili peppers
• 4 T fresh ginger root, finely chopped
• 2 green onions, cut into small pieces
• 1 red bell pepper, cut into small pieces
• 1 green bell pepper, cut into small pieces
• 1/4 t salt
• 1 T sugar
• 1 t cornstarch
• 1/4 cup soy sauce
• 1/4 cup rice wine
• 2 T rice wine vinegar
• 1 T sesame oil
• 1/2 cup dry roasted peanuts

Details

Servings 4

Preparation

Step 1

Cut chicken into small pieces. Combine next 5 ingredients to make a marinade. Add chicken and marinade for at least 20 minutes.

Heat a wok or large skillet. Add vegetable oil and heat.

Add the chicken pieces and cook until they change color. Remove the chicken.

Reheat the oil. Add chili peppers and cook until black. Add ginger and onions. Cook until fragrant, about 1 minute. Add bell peppers and cook until they begin to soften, about 2 to 3 minutes.

Stir in the salt, sugar, cornstarch, soy sauce, rice wine, vinegar, and sesame oil.

Cook until thickened.

Add chicken and peanuts and heat thoroughly.

Serve with rice.