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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart! Ingredients:
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces |
1 egg white |
4 teaspoons cornstarch |
1 teaspoon chinese chili paste with garlic |
2 tablespoons soy sauce |
1 teaspoon dry sherry |
1 teaspoon red wine vinegar |
1/4 cup chicken broth |
1 teaspoon oriental sesame oil |
3 tablespoons vegetable oil |
1/2 cup unsalted peanuts |
4 green onions, chopped into 1/2-inch pieces |
2 garlic cloves, minced |
1/2-1 teaspoon crushed red pepper flakes |
Directions:
1. In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
2. In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
3. Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
4. Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
5. Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
6. Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
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