Chinese Kung Pao Chicken

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Ready In: 35 Minutes

Servings: 4

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)

Directions:

1. Cut chicken into bite size pieces.
2. Combine egg white, corn starch, pepper and soy sauce in a glass bowl.
3. Add chicken pieces mixing to coat well.
4. Cover and refrigerate 30 minutes.
5. Vegetables: Set aside prepared vegetables.
6. 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.
7. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.
8. Add the sauce mixture and heat for a minute or so.
9. Serve over rice and sprinkle peanuts over each serving.

By RecipeOfHealth.com