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
1. In a zip-top bag, combine meat with egg, water, cornstarch, and salt; marinate, chilled, for
at least 30 minutes.
2. Slice the green onions, both the white part and greens, into ½′′ pieces.
3. Combine water and soy sauce, stir in dissolved cornstarch and rice wine vinegar, and chill.
4. About 20 minutes before serving time, heat about 1 tablespoon of oil in a hot wok. Stir
meat, drain, and discard marinade.
5. Quickly stir-fry the meat 60–90 seconds. Transfer to a large container.
6. Stir-fry the peppers until almost tender. Add the onions and zucchini, remove, and reserve
with meat.
7. Heat the remaining oil and stir-fry garlic and season with pepper flakes and ginger.
8. 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.
9. Add cooked food to sauce and stir in peanuts. Serve over hot rice.Panda Express Mandarin Chicken
This dish is very similar to a sauce loved by millions from Panda Express.INGREDIENTS | SERVES 6
2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon vegetable oil
1 teaspoon minced fresh garlic