Chinese Kung Pao Chicken

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Steps

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Cut chicken into bite size pieces.

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Combine egg white , corn starch , pepper and soy sauce in a glass bowl.

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Add chicken pieces mixing to coat well.

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Cover and refrigerate 30 minutes.

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Vegetables: set aside prepared vegetables.

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Sauce: mix all sauce ingredients in a glass bowl and set aside.

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) in a wok or large frying pan , stir fry the red peppers in the 1 tbsp peanut oil over med.

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-high heat until the peppers are almost golden brown.

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Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes.

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Add the sauce mixture and heat for a minute or so.

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Serve over rice and sprinkle peanuts over each serving.

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Ingredients

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boneless skinless chicken breast, egg white, cornstarch, white pepper, soy sauce, thai peppers, green pepper, onion, celery, sliced water chestnuts, dry sherry, rice wine vinegar, sugar, sesame oil, hoisin sauce, oyster sauce, peanut oil, roasted unsalted peanuts