Kung Pao Chicken
(In this healthier version of the traditional recipe, the chicken is stir-fried instead of deep-fried, reducing the fat content)
Serves 2 by itself, or 3 - 4 as part of a multicourse meal
Ingredients:
3/4 pounds boneless chicken (cut into cubes)
1 green or red pepper (cut into cubes)
1/2 cup roasted peanuts
1 tablespoon garlic, minced
10 pieces large dried chili pepper
sesame oil - a few drops
Marinade:
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon rice wine
2 teaspoons soy sauce
Sauce:
1 teaspoon hoisin sauce
1 teaspoon hot bean sauce
1 teaspoon light soy sauce
1 teapsoon wine
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon cornstarch mixed with 2 tablespoons of water
Directions:
Mix together marinade ingredients. Marinade chicken for at least twenty minutes.
Combine sauce ingredients. Stir and set aside.
Heat wok. When hot, add 2 tablespoons oil. When oil is hot, add dried chili peppers and stir-fry until brown and fragrant.
Add the green or red pepper cubes.
After approximately two minutes, push the peppers up the side of the wok and add the chicken cubes in the middle of the wok.
Stir fry until the chicken cubes are thoroughly cooked.
Stir the sauce mixture briefly, then add into the wok. Stir until thickened.
Add peanuts just before removing the chicken mixture from the wok.
Sprinkle a few drops of sesame oil on top and serve hot.