KUNG PAO CHICKEN WITHOUT WHOLE PEANUTS

"This is a variation on Kung Pao Chicken with the peanuts replaced by peanut butter added to the chicken marinade. It is a spicy chicken dish with red pepper, ginger, garlic, and green onion."

CHICKEN AND MARINADE:
1 lb boneless chicken cut into 1/2 to 1-inch cubes
1 1/2 tbsp soy sauce
3/4 tsp sugar
1/2 tsp salt
2 tsp sesame oil
1 tsp Chinese rice wine
1 egg white
1 scant tbsp corn starch
3 tbsp water
2 tsp peanut butter (for flavoring, replaces peanuts)
OTHER INGREDIENTS:
2 bunches Green onion, cut into 1/4 to 1/2-inch pieces
6 Cloves Chopped garlic (must be fresh)
1/2 inch Minced ginger (must be fresh)
7 Dried red peppers each cut into roughly 4 pieces
1/4 cup Peanut oil
1 tbsp Soy sauce

Mix the chicken and marinade thoroughly, and set aside. Mince the garlic and the ginger together. Mix the corn starch with the water and set aside. Clean and cut the green onions and set aside.

Heat wok. Add oil. Heat oil until a piece of ginger will float on the top, but not instantly turn brown. Add the garlic, ginger and red peppers. Cook for 30 seconds, stirring constantly.

Add the chicken and scallions, and stir fry for 5-10 minutes (until chicken is cooked).

Add the green onion, and 1 tablespoon soy sauce, cook for 2 minutes longer stirring constantly to mix the green onion in with the rest of the dish.

Serve over rice.

Servings: 2
Source: Mrs. Chiang's Szechwan Cookbook