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Steamy Kung Pao Chicken

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Number of Votes 1
Number of times Viewed 8261
Comments 0
Rating 5/5.0
Occasion: Any   Total servings: 2-3
Cuisine: Chinese   Calories: 300
Effort: Average   Pre-Prep time: 35 mins
Best for: All   Preperation time: 20 mins
How to serve: Hot    

Steamy Kung Pao Chicken recipe by bestchefs at
The dark, rich sauce clings to the chicken and veggies, with just an undertone of heat and aromatic flavor from the chilies, chicken and other veggies.

Keywords: chicken, chinese

2 boneless, skinless, chickenClick to find more about chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce
2 tablespoons water
1 garlicClick to find more about garlic cloveClick to find more about clove, finely minced
1 tablespoon hoisin sauce
1 tablespoon rice vinegarClick to find more about vinegar
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional)
1 onionClick to find more about onion diced
1 cup baby corns
a bunch aspharagus(stems removed)
1 cucumber diced
1 red bell pepper diced

Combine chickenClick to find more about chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Then in same oil and wok add all vegetables and stir fry for 4 mins.Take all vegetables out of wok and keep aside.
Increase heat to high. Add chickenClick to find more about chicken mixture and stir-fry until chickenClick to find more about chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan.
Add all vegetables too.Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

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