Ingredients

Marinade:

1/4 Cup water

1/2 Teaspoon salt

1/2 egg

1/4 Cup cornstarch

2 Tablespoons olive oil

Kung Pao Chicken:

1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinse and drained

1 Teaspoon cooking wine

2-1/2 Tablespoons soy sauce

1/3 Cup water

2-1/2 Tablespoons vegetable oil, divided use

12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)1/4 Cup diced green onion, white part only, in 1/2-inch pieces

1 Teaspoon ground ginger

1 Teaspoon ground garlic

1 Teaspoon crushed red chili pepper

1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water

1 Teaspoon sesame oil

2 Ounces dry roasted cashews

Preparation

  1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour.

  2. Combine wine, soy sauce and water; set aside

  3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well.

  4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well.

  5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil.

  6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds.

  7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.

  8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.