CHINESE KUNG PAO CHICKEN

Chinese Kung Pao Chicken image

Make and share this Chinese Kung Pao Chicken recipe from Food.com.

Provided by JANIC412

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 19

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)

Steps:

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

Nutrition Facts : Calories 537.1, Fat 23, SaturatedFat 3.7, Cholesterol 97.2, Sodium 2179, Carbohydrate 38.9, Fiber 6, Sugar 18, Protein 44.2

*** Explore more Chinese Kung Pao Chicken Recipes »

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