Kung Pao Chicken Breast

10

A quick weeknight meal that is really better than your favorite Chinese takeout!

2
Chicken and marinade:
2 boneless, skinless chicken breasts, cut in to 1/2? chunks
1 egg white
1 tablespoon cornstarch
1 teaspoon rice wine vinegar
2 teaspoons peanut or canola oil
Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 teaspoon hot chili oil (mongolian chili oil)
Other ingredients:
2 tablespoons peanut oil
10 dried red chiles remove stems and each cut in half
1 teaspoon Sichuan peppercorns, crushed with motar and pestle (substitute red pepper flames if you don’t have)
1/2 teaspoon minced ginger
6 cloves garlic, smashed and minced
2 green onions, cut diagonally into 1/2 -inch pieces (green and white parts separated)
1/2 cup peanuts, wok-fried to golden brown
2 teaspoons cornstarch
2 tablespoons chicken stock
Gently whisk the egg white, corn starch, rice wine vinegar and oil in a medium bowl. Add chicken breast chunks and stir to coat. Cover and place in the refrigerator for 20 minutes up to 2 hours. This will...
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Nutritions

Calories
856

Sodium
3109mg
129% DV

Fat
42g
65% DV

Protein
46g
93% DV

Carbs
43g
14% DV

Fiber
10g
43% DV