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Panda Express Kung Pao Chicken
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 white wine
2 1/2 tablespoons reduced sodium soy sauce
1/3 cup water
2 1/2 tablespoons vegetable oil, divided use
12 whole dry chile peppers (smaller than 3 inches; if longer, cut in half)
1/4 cup 1/2-inch diced green onion, white part only
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chile 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
Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and the 2 tablespoons vegetable oil; 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.
Add the 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 1/2 tablespoon of oil and the red bell pepper and zucchini.
Cook over high heat for 1-2 minutes, until just caramelized and slightly cooked.
Remove vegetables and add the chile 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, stirring to combine.