Copycat Kung Pao Chicken

iwashyoudry.com

Penny Ferguson

subheading: For the Chicken:

1 lb. boneless skinless chicken thighs, or breasts cut into bite size pieces

½ tsp salt

1 egg white, lightly beaten

3 tbsp cornstarch

1 tsp sesame oil

3 tbsp vegetable oil, divided

subheading: For the Sauce:

½ cup water

4 tbsp light soy sauce

2 tbsp Balsamic Vinegar, or Chinese Black Vinegar

2 tbsp Chinese Shaoxing wine, or dry sherry

1 tsp Tamari , or dark soy sauce

1 tsp hoisin sauce

1 tbsp sugar

1 tbsp cornstarch

subheading: For the Stir Fry Veggies:

1 large zucchini, chopped

1 large red bell pepper, chopped

½ onion, chopped

1 tsp sesame oil

10 whole dried chili peppers, I found mine in the dried herbs section

¼ cup green onion, white parts only (½ inch pieces)

2 tsp ginger, minced

2 tsp garlic, minced

1 tsp red pepper flakes, crushed

½ cup peanuts, unsalted

Directions at iwashyoudry.com

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