Kung Pao Chicken

Via The Shun Lee Cookbook - adapted by Isabelle

For the chicken:

4 boneless chicken breast into cubes of 2 cm (1 inch)

1 egg white

5 ml (1 tsp.) cornstarch

5 ml (1 tsp.) salt

For the sauce:

60 ml (1/4 cup) rice wine or sherry

30 ml (2 tsp.) soy sauce

30 ml (2 tsp.) red wine vinegar

30 ml (2 tsp.)sugar

cornstarch 5 ml (1 tsp. Tea)

15 ml (1 tbsp) olive oil

6 shallots, minced

1 red pepper into strips

1 orange pepper into strips

2 garlic cloves pressed

2.5 ml (1/2 tsp.) hot pepper

15 mL (1 tbsp.) Hoisin sauce

15 ml (1 tbsp.) toasted sesame oil

125 ml (1/2 cup) peanuts or soybeans roasted

In a bowl, combine chicken, egg white, salt and cornstarch.

Reserve in refrigerator.

Combine all sauce ingredients and set aside.

In a wok, heat a little oil and stir-fry the chicken pieces a few pieces at a time.

Cook about 3 minutes.

Transfer the chicken to a colander to drain.

When all the chicken is cooked, add a little oil if needed and sauté the shallots and peppers about 3 minutes.

Return chicken to wok.

Add sauce and cook 1 minute.

Stir in soy nuts and sesame oil.

Stir well.

Serve immediately.

Bon Appétit!