Kung Pao Chicken, Shrimp Or Beef (panda - Style)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 1 combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
• 2 prep and chill veggies.
• 3 combine water and soy sauce, stir in dissolved cornstarch and rice , chill to reserve.
• 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 stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
• 6 heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
• 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 add cooked food to sauce and stir in peanuts.
• 9 serve over hot rice.