Kung Pow! Chicken

Ingredients

• 1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 egg white
• 4 teaspoons cornstarch
• 1 teaspoon chinese chili paste with garlic
• 2 tablespoons soy sauce
• 1 teaspoon dry sherry
• 1 teaspoon red wine vinegar
• 1/4 cup chicken broth
• 1 teaspoon oriental sesame oil
• 3 tablespoons vegetable oil
• 1/2 cup unsalted peanuts
• 4 green onions, chopped into 1/2-inch pieces
• 2 garlic cloves, minced
• 1/2-1 teaspoon crushed red pepper flakes

Directions

1. 1

   In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.

2. 2

   In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.

3. 3

   Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.

4. 4

   Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.

5. 5

   Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.

6. 6

   Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.