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Kung Pao Chicken

Course: Main Courses - Poultry
Cuisine: Chinese

Ingredients

  • 1 Pound Boneless, Skinless Chicken Breast Cubed
  • 1 Egg White Lightly Beaten
  • 4 Teaspoons Cornstarch Divided
  • 3 Tablespoons Water
  • 3 Tablespoons Black Bean Sauce
  • 1 1/2 Tablespoon Hoisin Sauce
  • 1 1/2 Tablespoon Rice Vinegar
  • 1 Tablespoon Sherry
  • 1/2 Tablespoon Sugar
  • 1 Large Clove Garlic Minced
  • 1/2 to 1 Teaspoon Dried Red Pepper Flakes Or To Taste
  • 3 Tablespoons Vegetable Oil
  • 1/2 Cup Raw Unsalted Peanuts Or Roasted, Unsalted Peanuts
  • 1/2 Red Bell Pepper In 1-Inch Pieces
  • 1/2 Green Bell Pepper In 1-Inch Pieces
  • 1/2 Small Onion In Wedges
  • Fresh Cooked Rice

Instructions

  • Combine chicken, egg white and 2 teaspoons cornstarch in small bowl. Let stand 20 minutes.
  • Meanwhile, combine water and 2 teaspoons cornstarch and mix into a slurry. Mix together black bean sauce, hoisin sauce, rice vinegar, sherry, sugar, garlic and red pepper flakes in another small bowl. Whisk cornstarch slurry into sauce and set aside.
  • Heat oil in wok or heavy large skillet over medium-high heat. If using raw peanuts, cook peanuts until they are golden brown; about 1 minute. Remove with slotted spoon and set aside.
  • Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes. Remove chicken to a bowl.
  • Reduce heat to medium and stir fry bell pepper and onions for 1 to 2 minutes.
  • Add peanuts and chicken to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes.
  • Serve immediately over freshly cooked rice.