Kung Pao Chicken
This classic hot and spicy Chinese chicken stir-fry dish features dried red chiles, peanuts, and black bean and hoisin sauces.
2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon sherry
1 teaspoon granulated sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chiles, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
- 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 chiles 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.
Makes 2 servings.
*Available in most supermarkets in the Asian specialty section.