Panda Express Kung Pao Chicken Copycat

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 12 Chili peppers, whole dry
  • 1 tsp Garlic, ground
  • 1 tsp Ginger, ground
  • 1/4 cup Green onion
  • 2 oz Peanuts, dry roasted
  • 1 Red bell pepper, cut into 3/4 inch cubes
  • 1 tsp Red chili pepper
  • 1 Zucchini cut into 3/4 inch cubes, large

• Refrigerated

  • 1/2 Egg, large

• Condiments

  • 2 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/2 tbsp Cornstarch mixed with
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 4 1/2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tsp Cooking wine

• Liquids

  • 1/2 cup Water

Found on dinnerthendessert.com

Description

Ingredients

• 1 pound boneless, skinless chicken breast, diced into ½-inch pieces
• ¼ cup water
• ½ teaspoon salt
• ½ large egg
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon cooking wine (I used white wine)
• 2½ tablespoons soy sauce (I use Kikkoman Reduced Sodium)
• ⅓ cup water
• 2½ tablespoons vegetable oil, divided use
• 12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
• ¼ cup diced green onion, white part only, in ½-inch pieces
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon crushed red chili pepper
• ½ tablespoon cornstarch mixed with ½ tablespoon water
• 1 teaspoon sesame oil
• 2 ounces dry roasted peanuts,
• 1 red bell pepper, cut into ¾ inch cubes
• 1 large zucchini cut into ¾ inch cubes

Directions

• Combine the chicken, ¼ cup water, ½ teaspoon salt, ½ egg, ¼ cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
• In a small bowl add the wine, soy sauce and water and set aside.
• Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
• Add 2 tablespoons vegetable oil.
• Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
• Remove the chicken from the pan, add another ½ tablespoon of oil and the red bell pepper and zucchini.
• Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
• Remove vegetables and add the chili peppers.
• Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
• Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
• Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
• Add the chicken and vegetables back in, stir to combine.