Kung Pao Chicken

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 egg
• 1 tablespoon cornstarch
• 1 dash pepper
• 8 medium thai peppers (dried)
• 1 large green pepper, cut into squares
• 1 medium onion, cut into bite size pieces
• 2 stalks celery, cut on the diagonal
• 1 (8 ounce) can water chestnuts, drained
• sauce 4 tbsp soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons rice 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 unsalted dry roasted peanuts

Recipe

• 1 cut chicken into bite size pieces.
• 2 mix together egg , corn starch, pepper and soy sauce in a glass bowl.
• 3 add chicken, coating well.
• 4 cover and refrigerate for 30 minutes.
• 5 in a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; set aside.
• 6 mix together the sauce ingredients-set aside.
• 7 in a wok or large frying pan heat 1 tbsp peanut oil over med-high heat.
• 8 stir-fry the thai peppers until lightly browned.
• 9 add chicken and cook stir-frying until the chicken is almost cooked through.
• 10 add the vegetables-stir-fry for a few minutes.
• 11 add sauce ingredients and heat for a few minutes to combine the flavors.
• 12 sprinkle the peanuts over.
• 13 serve over rice. (i always wait until i have put the chicken mixture over the rice before sprinkling the peanuts over.) also, the thai peppers can be decreased according to taste.