Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces; 1 large egg white, beaten until foamy; 1 teaspoon cornstarch; 1 teaspoon salt; ¼ cup rice wine or dry sherry; 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 1 teaspoon cornstarch; vegetable oil; 6 green onions, sliced into ¼-inch pieces; 3 cloves garlic, sliced thinly; 10 small dried hot chiles; 1½ teaspoons hoisin sauce; ½ cup salted roasted peanuts; 1 teaspoon dark sesame oil

Kung Pao Chicken Recipe was pinched from <a href="http://www.tasteandtellblog.com/cookbook-of-the-month-recipe-kung-pao-chicken/" target="_blank">www.tasteandtellblog.com.</a>

"Faster than take-out - this Kung Pao Chicken recipe is spicy and full of flavor. Simple ingredients come together to make this easy weeknight dinner recipe...."

INGREDIENTS

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1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces

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1 large egg white, beaten until foamy

•

1 teaspoon cornstarch

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1 teaspoon salt

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¼ cup rice wine or dry sherry

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2 tablespoons soy sauce

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2 tablespoons red wine vinegar

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1 tablespoon sugar

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1 teaspoon cornstarch

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vegetable oil

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6 green onions, sliced into ¼-inch pieces

•

3 cloves garlic, sliced thinly

•

10 small dried hot chiles

•

1½ teaspoons hoisin sauce

•

½ cup salted roasted peanuts

•

1 teaspoon dark sesame oil

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