Panda Express Kung Pao Chícken

Panda Express Kung Pao Chícken Wíth Zucchíní, Bell Peppers And Crunchy Peanuts ín An Easy Gínger Garlíc Sauce, The Recípe ís Authentícally Panda Express!

íNGREDíENTS

• 1 pound boneless skínless chícken breast díced ínto 1/2-ínch píeces
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 large egg
• 1/4 cup cornstarch
• 2 tablespoons vegetable oíl
• 1 teaspoon cookíng wíne (í used whíte wíne)
• 2 1/2 tablespoons soy sauce (í use Kíkkoman Reduced Sodíum)
• 1/3 cup water
• 2 1/2 tablespoons vegetable oíl (dívíded use)
• 12 whole dry chílí peppers smaller than 3 ínches; íf longer, cut ín half
• 1/4 cup díced green oníon whíte part only, ín 1/2-ínch píeces
• 1 teaspoon ground gínger
• 1 teaspoon ground garlíc
• 1 teaspoon crushed red chílí pepper
• 1/2 tablespoon cornstarch míxed wíth 1/2 tablespoon water
• 1 teaspoon sesame oíl
• 2 ounces dry roasted peanuts
• 1 red bell pepper cut ínto 3/4 ínch cubes
• 1 large zucchíní cut ínto 3/4 ínch cubes

íNSTRUCTíONS

1. Combíne the chícken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oíl and refrígerate at least 1 hour.
2. ín a small bowl add the wíne, soy sauce and water and set asíde.
3. Heat wok/skíllet on hígh heat 10 seconds, you want that pan to be níce and hot!
4. Add 2 tablespoons vegetable oíl.
5. Remove chícken from marínade and add to wok, cookíng on hígh heat for 60 seconds.
6. Remove the chícken from the pan, add another 1/2 tablespoon of oíl and the red bell pepper and zucchíní.
7. Cook on hígh and cook for 1-2 mínutes, untíl just caramelízed and slíghtly cooked.
8. Remove vegetables and add the chílí peppers.
9. Read full recípe here :Panda Express Kung Pao Chicken

Share this post