Panda Express Kung Pao Chicken, Shrimp, or Beef
1 pound ½" cubed chicken breast
1 small egg
¼ cup water
¼ cup cornstarch
½ teaspoon salt
2 green onions
1/3 cup water
2½ tablespoons soy sauce
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 teaspoon rice wine vinegar
2 divided tablespoons vegetable oil
1 chunked red pepper
1 chunked green pepper
1 chunked small zucchini
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
Sugar, to taste
1/3 cup dry-roasted peanuts
4 cups cooked white rice
In a zip-top bag, combine meat with egg, water, cornstarch, and salt; marinate, chilled, for at least 30 minutes.
Slice the green onions, both the white part and greens, into ½" pieces.
Combine water and soy sauce, stir in dissolved cornstarch and rice wine vinegar, and chill.
About 20 minutes before serving time, heat about 1 tablespoon of oil in a hot wok. Stir meat, drain, and discard marinade.
Quickly stir-fry the meat 60–90 seconds. Transfer to a large container.
Stir-fry the peppers until almost tender. Add the onions and zucchini, remove, and reserve with meat.
Heat the remaining oil and stir-fry garlic and season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
Add cooked food to sauce and stir in peanuts. Serve over hot rice.