Panda Express Kung Pao Chicken/Pic/Haven’t Made

[Roxy15]

 

Panda Express Kung Pao Chicken: 

 

INGREDIENTS:

 

1 pound boneless skinless chicken breast , diced into 1/2-inch pieces
1/4 cup water
1/2 teaspoon salt
1/2 large egg
1/4 cup cornstarch
2 tablespoons vegetable oil
1 teaspoon cooking wine (I used white wine)
2 1/2 tablespoons soy sauce (I use Kikkoman Reduced Sodium)
1/3 cup water
2 1/2 tablespoons vegetable oil (divided use)
12 whole dry chili peppers , smaller than 3 inches; if longer, cut in half
1/4 cup diced green onion , white part only, in 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
1 teaspoon sesame oil
2 ounces dry roasted peanuts
1 red bell pepper , cut into 3/4 inch cubes
1 large zucchini , cut into 3/4 inch cubes

 

INSTRUCTIONS;

 

1. Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
2. In a small bowl add the wine, soy sauce and water and set aside.
3. Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
4. Add 2 tablespoons vegetable oil.
5. Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
6. Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
7. Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
8. Remove vegetables and add the chili peppers.
9. Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
10. Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
11. Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
12. Add the chicken and vegetables back in, stir to combine.
13. Serve immediately over steamed rice.