Kung Pao Chicken w/o whole Peanuts (gongbao jiding)

• Won Ton Soup
• Szechwan Beef
• Mongolian Beef
• Thai Chicken Pasta
• Curry Shallot Chile Sauce
• Chicken in Wine w/ Onions
• Chili Spaghetti

Ingredients:

Chicken and Marinade:

  1 lb         Boneless chicken cut into 1/2"-1" 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)
               (alternative, 1/4 cup fresh peanuts with dark red skins removed)

Other ingredients:
  2 bunches    Green onion, cut into 1/4"-1/2" 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 stiring constantly to mix the green onion in with the rest of the dish.

Serve over rice.