Kung Pao Chicken

One of my favorite recipes. I like it spicy, with lots of garlic and peppers. If you like heat, add a jalapeno. A great way to use some of your end of season peppers. — Carla J.

2 ½ to 3 pounds boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
2 egg whites
2 Tablespoons plus 2 teaspoons cornstarch
2 teaspoons Szechuan chili paste with garlic
4 Tablespoons soy sauce
2 teaspoons dry sherry
2 teaspoons red wine vinegar
½ cup chicken broth
2 teaspoons sesame oil
1 cup raw Spanish peanuts
1 medium onion, chopped
1 red pepper, chopped
3 Tablespoons vegetable oil, or more as needed
4-6 garlic cloves, minced
1 1/2 teaspoons crushed red hot pepper, or to taste

In a large bowl, combine chicken with egg whites and 2 Tablespoons cornstarch. Toss to coat and set aside.
In a small bowl, combine chicken broth, soy sauce, sherry, vinegar, sesame oil, chili paste, and 2 teaspoons cornstarch. Set aside.
Heat oil in a wok on medium high heat. Fry bell pepper for 5 minutes, then add chopped onion. Cook until the onion is translucent. Remove from wok.
Fry peanuts (add more oil, if needed) for 3-5 minutes. Remove to a cookie sheet lined with paper towels.
Fry chicken (add more oil, if needed) until it separates and turns white. Remove to a cookie sheet lined with paper towels.
Stir fry garlic and hot pepper for 1 minute. Add chicken, then onion and pepper. Add sauce. Stir fry until heated through and thickened. Add peanuts, stir to mix. Serve over rice. (I like to use brown rice.)