Ingredients
-
1
-
1
-
1
-
1
-
1
-
-
8
-
1
-
1
-
2
-
1
-
-
4
-
2
-
2
Directions
Chinese Kung Pao Chicken, , I was craving Chinese food but didn’t want to order out This was a wonderful dish that I truly enjoyed Made along with recipe #38748 and some stir-fried asparagus and I was in heaven Thanks Janic412 for a great keeper that I will make again! Made for ALL YOU CAN COOK BUFFET Special
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Chicken Into Bite Size Pieces. |
|
2
Done
|
Combine Egg White, Corn Starch, Pepper and Soy Sauce in a Glass Bowl. |
|
3
Done
|
Add Chicken Pieces Mixing to Coat Well. |
|
4
Done
|
Cover and Refrigerate 30 Minutes. |
|
5
Done
|
Vegetables: Set Aside Prepared Vegetables. |
|
6
Done
|
Sauce: Mix All Sauce Ingredients in a Glass Bowl and Set Aside. ) in a Wok or Large Frying Pan, Stir Fry the Red Peppers in the 1 Tbsp Peanut Oil Over Med.-High Heat Until the Peppers Are Almost Golden Brown. |
|
7
Done
|
Add Chicken Mixture and Stir-Fry Until the Chicken Is Almost Cooked Through-Add the Vegetables and Stir-Fry a Couple of Minutes. |
|
8
Done
|
Add the Sauce Mixture and Heat For a Minute or So. |
|
9
Done
|
Serve Over Rice and Sprinkle Peanuts Over Each Serving. |
