Kung Pao Chicken

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Ready In:
1hr 30mins
Ingredients:
18
Serves:
4-6
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ingredients

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directions

  • Cut chicken into bite size pieces.
  • mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
  • Add chicken, coating well.
  • Cover and refrigerate for 30 minutes.
  • In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
  • Mix together the sauce ingredients-set aside.
  • In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
  • Stir-fry the Thai peppers until lightly browned.
  • Add chicken and cook stir-frying until the chicken is almost cooked through.
  • Add the vegetables-stir-fry for a few minutes.
  • Add sauce ingredients and heat for a few minutes to combine the flavors.
  • Sprinkle the peanuts over.
  • Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.

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Reviews

  1. excellent
     
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