September 20, 2003 at 2:00 PM EST - Updated June 23 at 9:57 PM
Kung Pao Chicken
2 boneless, skinless chicken breasts 1/2 tsp. salt 1 tsp. water 1 Tbsp. soy sauce 1 1/2 tsp. starch 3 Tbsp. oil 4 pieces dried hot red pepper 1/4 tsp. ground hot red pepper 2 slices ginger, finely chopped 2 clove garlic, finely chopped 1 Tbsp. chopped green onion 1/4 C. green pepper, diced 1/4 C. red pepper, diced 1/3 C. unsalted roasted peanuts
Sauce 1/2 tsp. ground bean sauce 1 Tbsp. soy sauce 1/2 tsp. vinegar 2 Tbsp. sugar 3/4 tsp. salt 1 1/2 tsp. starch 1/3 C water
Cut chicken breast in 3/8 to 1/2" cubes and put into mixing bowl. Stir in salt, water, soy sauce, and starch. Mix well. Put bean sauce, soy sauce, vinegar, sugar, salt, and starch. Mix well. Put bean sauce, soy sauce vinegar, sugar, salt, starch, and water into mixing bowl, and mix well.
Stir fry: Heat 3 tablespoons of oil over medium high heat in a large preheated wok or skillet. Add dried red peppers and stir until fragrant. Then add chicken, and stir-fry for 30 seconds. Add ground red pepper, ginger, garlic, and green onion; continue stir frying for two minutes, then add green and red peppers. Stir-fry for 2 minutes or until vegetables are tender. Add sauce and cook until the sauce is boiling and thickening, then add peanuts. Stir-fry until everything is evenly coated with sauce.