Kung Pao Chicken

Directions

1. 1
   Cut chicken into bite size pieces.
2. 2
   Mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
3. 3
   Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery. Set aside.
4. 4
   Mix together the sauce ingredients and set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over medium high heat. Stir-fry the Thai peppers until lightly browned.
5. 5
   Add chicken and cook stir-frying until the chicken is almost cooked through.
6. 6
   Add the vegetables-stir-fry for a few minutes.
7. 7
   Add sauce ingredients and heat for a few minutes to combine the flavors.
8. 8
   Sprinkle the peanuts over.
9. 9
   Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.