Kung Pao Chicken

Chef: Megan Richmond

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Ingredients:

8 ounces bonless, skinless chicken breast
2 tbsp peanut oil
4 dried red chiles
1/2 inch piece of fresh ginger
1-2 cloves garlic
1 green onion
1/4 cup peanuts
2 green zuchinni
1 yellow squash/zuchinni
1 can whole water chestnuts
4-6 pieces Baby corn

Marinade:

1 tbsp rice wine
1 tbsp peanut oil
1 tbsp soy sauce
1/2 tsp salt
1 tbsp cornstarch

Sauce:

3 tbsp soy sauce
2 tbsp rice wine
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp hoisin sauce

Slurry:

2 tbsp chicken stock
1 tbsp cornstarch

Directions:
Cube chicken into 1/2 to 1 inch pieces

Combine rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in chicken and refridgerate for 20-30 minutes

In a small bowl combine ingredients for the sauce and set aside.

In a tiny bowl mix chicken stock and cornstarch to form slurry - set aside.

Cut water chestnuts into fourths.
Dice zuchinni and squash to similar sizes
Slice baby corn into 1 inch pieces.

Cut the white part of green onion into small 1/2 inch pices.

Julienne the green part of the green onion and set aside.

Peel and grate/smash ginger.

Over high heat, bring peanut oil to almost smoking temp. Stiry fry chilie, ginger, garlic, white part of green onion for 1-2 min until chilies turn dark.

Add the chicken and stir-fry for 2 min. Add water chestnuts, baby corn, zuchinni, and squash and stir fry until chicken is cooked and golden in color.

Add the sauce and bring to a boil. Add the peanuts.

Thicken with the slurry and continue to cook until glossy.

Transfer to a plate and garnish with the julienne green onions.