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!