Kung Pao Chicken
Ingredients
- Chicken and Marinade
- salt
- white pepper
- 1 egg white
- ½ t onion powder
- 2t cooking wine
- corn starch
- chicken breast, thinly sliced
- Stir Fry
- smashed ginger
- garlic, rough chop
- red or green pepper, diced
- celery, diced
- white onion, diced
- 1 t light soy sauce
- water or broth
- green onions
- peanuts (optionally cashews, if peanut allergy)
- corn starch mixed in water
- Sauce
- 1 T oyster sauce
- 1 t sugar
- Szechuan pepper corns, smashed
- dash sesame oil
- dash white pepper
- 1 t dark soy sauce
- 1.5 T hoisin sauce
- hot pepper sauce
Instructions
Combine marinade ingredients and marinade chicken. While marinading, prepare the rest of the ingredients.
Heat oil in wok to high heat. Stir fry garlic and ginger. Add chicken and cook to under done. Add veggies and stir fry briefly.
Add light soy and water (or broth). Cover and cook until chicken close to done.
Remove cover and add sauce, green onions, and peanuts. Stir fry briefly. Add corn starch and water and cook to desired thickness.
Times
Preparation time: 10 minutes
cooking time: 7 minutes