Kung Pao Chicken Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 2

Ingredients:
2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 clove garlic, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 dried red chilies, crushed
Hot cooked rice (optional)

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Directions:

Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.

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.

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.

This recipe from CDKitchen for Kung Pao Chicken serves/makes 2

Recipe ID: 70766

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