Kung Pao Chicken

Prep Time: 10 minutes Cook 10 minutes Serves 4

• 1 lb boneless skinless chicken breast , cut into 1 inch pieces
• 1 egg white
• 1 tablespoon cornstarch plus 1 teaspoon
• 1/2 teaspoon Szechwan chili paste with garlic
• 2 tablespoons soy sauce
• 1 teaspoon dry sherry
• 1teaspoon red wine vinegar
• ¼ Cup chicken broth
• 1 teaspoons light sesame oil or
• 3 tablespoons vegetable oil
• ½ cup peanuts
• 4 green onions , chopped with tops
• 2 garlic cloves , minced
• 1/2 teaspoon crushed red pepper flakes  
• Cookie rice

Directions:

Combine chicken, egg white and cornstarch in small bowl.

Toss to coat. Set aside

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

 Heat oil in large non-stick skillet or wok on medium heat. Add chicken

Stir fry 5- 7 minutes or until no longer pink. Remove from heat with a slotted spoon and set aside.

Remove all but two table spoon of oil.  Stir fry onions, garlic, red pepper, peanuts, and ginger in skillet for 1 minute.  Add chicken stir fry over high heat for 1 minute.

Add sauce, stir fry until heated through and thickened

Serve with rice.

I noticed that in September I did another chicken kung pao recipe.  This one is also very tasty.  We have had this one before.  The first one that was done in September was a new recipe.  
I guess today is the day Jewls gets her new puppy!!  I hope that all goes well with it.
Got to go on a long walk with the dog!!  The sun is out and a perfect day for a walk .