Kung Pao Chicken

Ingredients

• 1 lb - Boneless Chicken Thighs (cut into bite size pieces)
• 1 TBS - Shaoxing Chinese Cooking Wine
• 1 TBS - Lite Soy Sauce
• 1/2 tsp - Granulated Garlic
• 1/2 tsp - Granulated Onion
• 1/2 tsp - Salt
• 1/2 tsp - White Pepper
• 2 TBS - Corn Starch
• 1/2 Cup - Green Onions (bottom white part cut into bite size pieces)
• 1/2 Cup - Green Onions (top green part cut into bite size pieces)
• 1 Cup - Carrots  (cut into bite size pieces)
• 1 Cup - Celery   (cut into bite size pieces)
• 1 - Red Bell Pepper  (cut into bite size pieces)
• 1 - Green Bell Pepper (cut into bite size pieces)
• 1 Cup - Roasted Unsalted Peanuts
• 2 TBS - Cooking Oil

Sauce

• 1 TBS  - Minced Garlic
• 1 TBS - Mince Ginger
• 2 -3 TBS - Sambal Oelek (more for extra spicy)
• 1 Cup - Chicken Broth
• 2 TBS - Soy Sauce
• 1 TBS - Oyster Sauce
• 1 TBS - Hoisin Sauce
• 1 tsp - Toasted Sesame Oil
• 1 tsp - Sugar

Add at the end

• 1 TBS Corn starch + 2 TBS water = Corn Starch Slurry

Sauce Instructions

• Combine all of the sauce ingredients in a bowl, mix well and set aside.

Instructions 

• Combine chicken, Shaoxing wine, soy sauce, granulated garlic, granulated onion, white pepper, salt and corn starch.  Refrigerate for 30 minutes.
• Add cooking oil to a hot wok over high heat and stir fry chicken for 2-3 minutes.
• Add carrots, celery and stir fry for one minute.
• Add green onion (white parts), bell pepper, peanuts and stir fry 2-3 minutes.
• Add the mixed sauce and bring to a boil.
• Mix in cornstarch slurry until thickened, about 1 minute.
• Mix in green onion tops and serve over steamed rice.

Enjoy