Authentic Kung Pao Chicken

• 3 whole Chicken Breasts, Diced
• 1 teaspoon Salt
• 1 teaspoon Cornstarch
• 1 dash Soy Sauce
• 1/2 cups Peanuts
• 1 whole Carrot
• 1/4 cups Cooking Oil
• 1 whole Carrot, Diced
• 1 stalk Chinese Lettuce Root Or Celery
• 3 Tablespoons Chinese Oyster Sauce
• 1 Tablespoon Sugar
• 1/2 teaspoons Sesame Oil
• 1 teaspoon Sichuan Hot Pepper Paste

1. In a small bowl, combine diced chicken, salt, cornstarch, and soy sauce.
2. Mix thoroughly and let sit a few minutes.
3. Meanwhile, dry-roast the peanuts.
4. Heat a wok or skillet to medium high heat and add peanuts, tossing occasionally till peanuts begin to pop.
5. Reduce heat to medium/low and continue to roast 3-4 more minutes.
6. These peanuts can be crushed or added whole to the stir-fry (later).
7. Heat cooking oil in the wok or skillet over medium/ high heat till oil begins to ripple or shimmer.
8. Add chicken and stir-fry 2-3 minutes, then remove chicken only using a slotted spoon so the oil stays in wok.
9. Add carrots and lettuce root and stir-fry 1-2 minutes till just beginning to turn tender-crisp.
10. Return chicken to the pot and add peanuts (crushed or whole), oyster sauce, sugar, sesame oil, and hot pepper paste if you want the dish to be spicy.
11. Add a little water to thin the sauce if desired.
12. Stir to mix, then allow sauce to come to a boil.
13. Stir again and serve.

chicken breasts, salt, cornstarch, soy sauce, peanuts, carrot, cooking oil, carrot, stalk chinese lettuce, oyster, sugar, sesame oil, pepper

Taken from tastykitchen.com/recipes/main-courses/authentic-kung-pao-chicken/ (may not work)