Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

Ingredients

• 1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
• 1 small egg, beaten
• 1/4 cup water
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 green onions (white part sliced and greens cut into 1/2-inch pieces)
• 1 red pepper, chunked
• 1 green pepper, chunked
• 1 small zucchini, chunked
• 1/3 cup water
• 2 1/2 tablespoons soy sauce
• 1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
• 1 teaspoon rice wine vinegar
• 2 tablespoons vegetable oil, divided
• 1 teaspoon garlic, minced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• granulated sugar, sprinkled in (to your taste)
• 1/3 cup peanuts, dry-roasted
• 4 cups cooked white rice (Botan, sticky rice)

Directions

1. 1

   Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.

2. 2

   Prep and chill veggies.

3. 3

   Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.

4. 4

   About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.

5. 5

   Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.

6. 6

   Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.

7. 7

   Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.

8. 8

   Add cooked food to sauce and stir in peanuts.

9. 9

   Serve over hot rice.