Kung Pao Chicken
Make a Chinese cook-in instead of take-out night!
INGREDIENTS:
2 halves boneless, skinless, chicken breast cubed
1 large egg white, lightly beaten
2 tsp cornstarch
2 tbs black bean sauce
2 tbs water
1 clove garlic clove, finely minced
1 tbs hoisin sauce
1 tbs rice vinegar
2 tsp Sherry
1 tsp sugar
3 tbs vegetable oil
1/2 cup raw unsalted peanuts
1 tsp dried red pepper flakes
DIRECTIONS:
1. Combine chicken, egg white and cornstarch in small bowl.
2. Mix next 7 ingredients in another small bowl. Set sauce aside.
3. Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
4. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.
Prep: 5 minutes
Cook: 10 minutes
Serves: 2