Kung Pao Chicken Recipe

Ingredients

• 2 boneless, skinless, chicken breast halves, cubed
• 1 egg white, lightly beaten
• 2 teaspoons cornstarch
• 2 tablespoons black bean sauce*
• 2 tablespoons water
• 1 garlic clove, finely minced
• 1 tablespoon hoisin sauce*
• 1 tablespoon rice vinegar
• 2 teaspoon sherry
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• ½ cup raw unsalted peanuts
• 1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
• Hot cooked rice (optional)

How to make Kung Pao Chicken

1. Combine chicken, egg white and cornstarch in small bowl.
2. Mix next 7 ingredients in another small bowl.
3. Set sauce aside.
4. Heat oil in wok or heavy large skillet over medium-high heat.
5. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute.
6. Remove with a slotted spoon and set aside.
7. Increase heat to high.
8. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes.
9. Reduce heat to medium.
10. Return peanuts to wok/pan.
11. Add sauce and blend thoroughly.
12. Cook until heated through, about 1 to 1 ½ minutes.
13. Serve immediately over hot cooked rice, if desired.

Notes