Kung Pao Chicken

Feeling a little spicy today?

This dish is seriously one of my new favorites. I {heart} Chinese food, and I especially {heart} anything spicy, so this was a match made in heaven.

It’s really a simple recipe that you can whip together in no time!

Start off by chopping your peppers and chicken into bite-sized pieces.

Add your peppers, peanuts, and red chilies {leave them whole for a hint of spice, or break them up for extreme heat}.

Add your sauce ingredients : Soy Sauce, Dry Sherry {or Chinese Rice Wine}, and White Wine Vinegar.

Stir fry until the chicken is cooked through {just a few more minutes}.

Then you can place the lid on and let it sit for another few minutes off the heat. This gives the chilies a chance to become more fragrant and the chicken to get nice and moist.

You’ll think you’ve died and went to PF Chang’s heaven!

Here’s the recipe – make it! enjoy it!

Kung Pao Chicken

Ingredients:
12 oz skinless, boneless chicken (cut into bite sized pieces)
1/2 tsp salt
1 egg white
2 tbsp corn starch
4 tbsp canola oil (divided)
2 cloves garlic (crushed)
2 tsp ginger (crushed)
1 red bell pepper (seeded and diced)
1 green bell pepper (seeded and diced)
5-7 dried red chilies (found in the Mexican Isle)
1/2 cup unsalted peanuts
2 tbsp light soy sauce
1 tbsp dry sherry (or Chinese rice wine)
1 tbsp white wine vinegar

Directions:
In a mixing bowl combine chicken, salt, egg white, corn starch and 1 tbsp oil.  Coat thoroughly.

Heat remaining oil in a preheated wok (or skillet). Add garlic and ginger and stir-fry for 30 seconds.

Add the chicken to the wok and stir-fry for 4-5 minutes, or until browned.

Stir in the bell peppers, chilies, peanuts, soy sauce, sherry, and wine vinegar and cook for a further 2-3 minutes, until the chicken is cooked through.

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