Panda Express Spicy Chicken
1 tablespoon cornstarch
2 tablespoons water
½ cup vegetable oil
¾ pound diced seasoned chicken 1/3 cup diced onion
¼ cup diced red bell pepper
½ cup diced chayote squash 8 pieces whole dry chili pepper
½ teaspoon crushed garlic
½ teaspoon crushed ginger
¼ cup roasted peanuts
¾ teaspoon crushed red chili pepper
½ teaspoon cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon granulated sugar
1 dash sesame oil
In a small bowl, mix the cornstarch and water and set aside.
Heat a pot of boiling water to cook the squash.
At the same time, heat ¼ cup of oil in wok until hot. Add chicken and stir-fry for 5 minutes until done.
Add onions and bell peppers and stir quickly (about 2–3 minutes) until crisp. Remove, drain, and set aside.
Add the squash to the boiling water for 60 seconds, or until crisp and done. Remove, drain, and set aside.
Heat 2 tablespoons of oil in wok until hot. Add the chili peppers, garlic, and ginger. Stir-fry for 2–3 minutes until fragrant.
Add all the remaining ingredients except cornstarch mixture.
Bring to a boil. Slowly stir in the cornstarch mixture. Add chicken and vegetables.
Coat the dish evenly with the sauce.