Panda Express Firecracker Chicken Breast (Copycat

• Gluten free

• Meat

  • 12 oz Chicken

• Produce

  • 1 1/2 tsp Black beans
  • 8 pieces Chili pepper, whole dry
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 Red bell pepper
  • 1 tsp Red chili pepper
  • 1/2 White onion
  • 1 Yellow bell pepper

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tsp White wine

• Liquids

  • 1/4 cup Water

Found on dinnerthendessert.com

Description

Ingredients

• 12 ounces chicken boneless skinless breast, cut into long thin pieces
• 2 tablespoons canola oil
• 1 teaspoon sesame oil
• 8 pieces whole dry chili pepper
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon crushed red chili pepper
• 1½ teaspoons black beans, washed (these are pretty optional, but I left them in to preserve authenticity)
• 1 red bell pepper, diced into 1 strips
• 1 yellow bell pepper, diced into 1 strips
• ½ white onion, sliced into ¾ inch wedges
• 1 teaspoon white wine (any cooking wine would work here including Shaoxing wine)
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• ¼ cup water

Directions

• Mix the sesame oil, cooking wine, soy sauce, cornstarch mix and water in a small cup.
• Heat wok over high flame. Add canola oil until it is heated through.
• Add chicken breast and cook over high heat for 1 minute.
• Remove the chicken and add in the onions and red and yellow bell pepper and cook for 30 seconds.
• To the pan of vegetables, add whole dry chili peppers into skillet and stir until they darken, for about 30 seconds.
• Add the ginger, garlic, crushed red chili pepper and washed black beans into skillet and stir for another 30 seconds.
• Add the chicken and the mixed sauce ingredients to the pan and stir until the sauce thickens.
• Serve immediately.