Kung Pow! Chicken

Name: Kung Pow! Chicken
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

14 ingredients

6 steps

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.