Kung Pao Chicken

• 3 tablespoons cornstarch
• 1 egg
• 1/2 teaspoon salt
• 1 pound boneless skinless chicken breasts, chopped into 3/4” cubes
• 1 tablespoon sugar
• 1 tablespoon lite soy sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons water
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 3 tablespoons oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/2 red bell pepper, chopped into 3/4” cubes
• 3 chopped scallions
• 1 can water chestnuts, drained
• 3 stalks celery, chopped into 1/2” slices
• 1 teaspoon crushed red peppers
• 1 teaspoon sesame oil
• 1/2 cup dry roasted peanuts

Mix 3 tablespoons cornstarch, egg, and 1/2 teaspoon salt. Toss with cubed chicken and let rest for 30 minutes.

Mix sugar, soy sauce, rice wine vinegar, water, cornstarch, sesame oil, and salt in a small bowl.

Start rice.

In a wok heat 2 tablespoons of oil and stir fry chicken until just cooked through. Remove chicken from wok.

Heat 1 tablespoon of oil in the wok and stir fry the vegetables for 1 minute.

Add crushed red peppers and stir fry for 1 minute more.

Add sauce to wok and stir until it thickens.

Add chicken and cook for 3 minutes. Add 1 teaspoon sesame oil. Stir and serve with peanuts.

• source: various
• keywords: poultry, chinese
• ratings: Liz-?, Tom-8, Kyle-8, Skylar-7
• time: 75 minutes