Kung Pao Chicken
Main
Ingredients
2 Boneless skinless chicken breasts cubed
4 Whole Thai peppers minced
1/4 cup Peanuts roasted
1 teaspoon Fresh ginger minced
1/2 Green pepper cubed
1/2 Red pepper cubed
1/4 cup Water chestnuts sliced
1/4 cup Mushrooms sliced
2 Scallions chopped
Peanut oil
Seasoning:
4 tablespoons Soy sauce
2 tablespoons Chinese rice wine or Sherry
2 tablespoons Sugar
2 teaspoons Corn starch
1 teaspoon Salt
2 teaspoons Sesame oil
1 teaspoon White vinegar
Marinade:
1 1/2 tablespoons Corn starch
1 tablespoon Water
1 tablespoon Soy sauce
Directions
Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.
Mix the seasoning sauce and set aside.
Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.
Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.
Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.
Add the seasoning sauce, stirring until thick.
Add the cooked chicken, stir until thoroughly heated.
Add scallions, chinese or thai peppers and cook for 1 minute.
Turn off the heat, add peanuts, mix well and serve.