Restaurant Style Kung Pao Chicken

Name: Restaurant Style Kung Pao Chicken
Ingredients: This is adapted from William Sonoma.; Yields 4 servings; Ingredients; 1 1/2 lbs. chicken breast, cut into chunks; 3 Tbs peanut oil or vegetable oil; 1 tsp red pepper flakes (or more to increase spiciness); 1/2 cup peanuts; 1 tsp fresh ginger, finely chopped; 2 green onion, cut into 1/2 inch slices; Marinade; 1 Tbs rice vinegar; 1/4 tsp sugar; 1 tsp soy sauce; 1 egg white; 1 Tbs corn starch; Sauce; 1 tsp. cornstarch; 1/4 cup chicken stock; 1 tsp chili paste with garlic; 2 Tbs soy sauce; 1 Tbs rice vinegar; 1 1/2 tsp sugar; 1 tsp red wine vinegar; 1 tsp Asian sesame oil

Restaurant Style Kung Pao Chicken was pinched from <a href="http://www.tastesbetterfromscratch.com/2013/04/restaurant-style-kung-pao-chicken.html" target="_blank">www.tastesbetterfromscratch.com.</a>

INGREDIENTS

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This is adapted from William Sonoma.

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Yields 4 servings

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Ingredients

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1 1/2 lbs. chicken breast, cut into chunks

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3 Tbs peanut oil or vegetable oil

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1 tsp red pepper flakes (or more to increase spiciness)

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1/2 cup peanuts

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1 tsp fresh ginger, finely chopped

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2 green onion, cut into 1/2 inch slices

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Marinade

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1 Tbs rice vinegar

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1/4 tsp sugar

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1 tsp soy sauce

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1 egg white

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1 Tbs corn starch

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Sauce

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1 tsp. cornstarch

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1/4 cup chicken stock

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1 tsp chili paste with garlic

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2 Tbs soy sauce

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1 Tbs rice vinegar

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1 1/2 tsp sugar

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1 tsp red wine vinegar

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1 tsp Asian sesame oil

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