Kung Pao Chicken

We are big fans of Panda Express but don't have it in Canada and Kung Pao Chicken is my husband's favorite....so he has been going through some withdrawals.  We have come across sorta the same things here and there but nothing really as good or satisfying until..... YAY! I found the recipe they use at Panda Express.  It didn't list all the ingredients they use I noticed so I just looked at the picture and took a guess and tried to remember and whalah! So yummy! and really...not that hard to do. Hope you enjoy it as much as we do. 

Ingredients

1 pound or 2 good sized boneless, skinless chicken breasts, diced very small, rinsed and drained. 

1 Tbsp cooking wine (I used white wine vinegar)

3 Tbsp soy sauce 

1/3 cup water (I didn't use this)

12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half) -I couldn't find any in town so didn't use. But will use them next time I go in the city and fine them. 

1/4 cup diced green onion -don't go into the green part too much and cut about 1/2 inch think.

1 tsp minced ginger (I just squeezed some from a tube add as much or little as you like to taste)

1 tsp minced garlic (We like garlic so I added more than this)

1 small zucchini (about 1-1/2 cups, chopped 

1 red pepper, chopped

1 tsp crushed red chili pepper flakes. (since we didn't use the actual chili peppers I added more- only do this if you like it hot) 

1/2 Tbsp Cornstarch mixed with 1/2 Tbsp water (I didn't use this either)
1 tsp sesame oil
2 oz dry roasted peanuts (not knowing or wanted to know how much 2 oz is I chucked in 2 handfuls in)

Marinade
1/4 cup water
1/2 tsp salt
1/2 egg (haha..I laughed when I saw this)
1/4 cup cornstarch
2 Tbsp vegetable oil

1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour.
2. Combine wine, soy sauce and water (I didn`t use the water), set aside
3. Heat wok (or frying pan) on high heat about 10 sec or until getting hot. Add 2 Tbsp oil and heat well. Remove chicken from marinade (which for me it pretty much all came out except a little bit) and add to wok. Stir-fry until just done (if you cut the chicken small enough it should only take about a min for this). Remove and drain if needed.
4. If using the chili peppers add them now. Stir-fry until they darken. if wok becomes too dry, add 1/2 Tbsp vegetable oil.  Add green onion, ginger, garlic, pepper and zucchini. Stir fry for about a min, add crushed red chili flakes and stir for 5 secs.
5. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce is mixed into the chicken and veggies well. (if you used water with the sauce wait until it boils then add cornstarch mix to thicken) Add sesame oil and peanuts. Stir and fold until ingredients are thoroughly mixed. Serve with rice or Chinese noodles..whatever you prefer. So very good! (my husband adds chili paste to his rice)