Kung Pao Chicken - cooking recipe

Ingredients

Sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 - 1 teaspoon sambal oelek (chili paste)
1 tablespoon cornstarch
Chicken Mixture
1 tablespoon soy sauce
1 tablespoon cornstarch
1 lb boneless skinless chicken breast, diced
1 teaspoon sesame oil
1 large egg white, fork beaten
1 garlic clove, crushed (may substitute 1/4 tsp garlic powder)
Carrot Mixture
1 tablespoon sesame oil
1 garlic clove, crushed (may substitute 1/4 tsp garlic powder)
1/2 teaspoon finely grated gingerroot (may substitute 1/8 tsp gound ginger)
2 small carrots, thinly sliced on sharp diagonal
Pepper Mixture
1/2 medium green pepper, diced
1/2 medium red pepper, diced (may omit green pepper and use 1 whole red)
1 -5 fresh small red chile, remove seeds and ribs if less heat is desired
3 green onions, cut on diagonal into 1 inch (2.5 cm)
For cooking chicken
1 tablespoon cooking oil
Serve with either
250 g rice vermicelli
4 cups white rice

Preparation

Sauce: Stir first 5 ingredients in small cup until smooth. Set aside.
Chicken: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add chicken, sesame oil, egg white and garlic to bowl. Mix until chicken is very well coated.
Carrot: Heat wok until very hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
Peppers: Add next 4 ingredients. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to medium bowl.
Cooking Chicken: Add second amount of sesame oil to hot wok. Add chicken mixture. Stir immediately to break up chicken pieces. Stir-fry on medium-high heat for about 3 minutes until chicken is no longer pink. Stir sauce. Stir into chicken mixture until boiling and thickened. Add pepper mixture. Heat and stir until peppers are coated and mixture is heated through.
Serve with either vermicelli or rice.