Kung Pao Chicken

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 pound boneless-skinless chicken breasts
1 egg white
1 Tbsp. cornstarch
dash white pepper
1 tsp. soy sauce
8 medium dried hot Thai peppers
1 large green pepper, cut into bite size squares
1 large onion, cut into bite size pieces
2 stalks celery, cut into bite size pieces, cut on the diagonal
1 can water chestnuts, drained
4 Tbsp. soy sauce
2 Tbsp. dry sherry
2 Tbsp. rice wine vinegar
2 Tbsp. sugar
2 tsp. sesame oil
2-3 Tbsp. Hoisin sauce
2-3 Tbsp. oyster sauce
1 Tbsp. peanut oil
1/2 cup unsalted dried peanuts

Instructions:

Cut the chicken into bite size pieces. Mix the egg white, cornstarch, pepper and soy sauce in a bowl. Add the chicken pieces mixing to coat well. Cover and refrigerate 30 minutes.

Mix the soy sauce, dry sherry, rice wine vinegar, sugar, sesame oil, Hoisin and oyster sauces in a bowl and set aside. In a Wok or large frying pan stir-fry the red peppers in peanut oil over med-high heat until almost golden brown. Add the chicken mixture and stir-fry until the chicken is almost cooked through. Add the vegetables and stir-fry a few minutes. Add the sauce mixture and heat for 1-2 minutes. Serve the dish over hot rice and sprinkle some peanuts over each serving.