Awesome! Recipe!
Kung Pao Chicken
Cut 2 large chicken breasts into 1/2 inch cubes and place in a bowl with 1 egg white, 1 tbsp cornstarch, 1 tbsp tamari, and 1 tbsp cold water. Mix to combine and set in the fridge for at least 30 minutes.
Clean and chop the top off of 8 chili peppers and chop about half a cup of green onion.
Combine sauce ingredients in separate bowl: 1 tsp sugar, 1/2 tsp salt, 1 tsp cornstarch, 1 tbsp tamari, 1 tsp distilled white vinegar, 1 tsp sesame oil, 2 tbsp water.
Heat a wok up and add 1 cup peanut or corn oil and heat until very hot. Empty the contents of the chicken bowl into the wok. Cook the chicken until it's mostly but not completely cooked through then pour the contents of the wok into a bowl, using a strainer and set chicken aside.
Place empty wok back over the heat and add 2 tbsp of the discarded browned oil from the bowl. Once hot, add the peppers and brown them until they get dark red. Then add the green onions and chicken back to the wok.
Add the sauce to the wok and stir until the sauce thickens and coats the chicken. Add 1/2 cup roasted peanuts and stir and then you're ready to serve! Enjoy!