Kung Pao Chicken

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
• 1 tablespoon cornstarch
• 1 teaspoon vegetable oil
• 12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
• 1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt, to taste
• 2 tablespoons vegetable oil
• 5 -10 small dried hot red chilies
• 1 teaspoon finely ground szechwan pepper (optional)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh gingerroot
• 14 cups chopped green onions
• 3/4 cup dry roasted salted peanut
• 1 teaspoon sesame oil

Recipe

• 1 marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
• 2 add chicken, stirring to coat evenly.
• 3 set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
• 4 sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
• 5 heat a wok or a large deep skillet over high heat.
• 6 add vegetable oil and swirl to coat the pan.
• 7 add chilies and peppercorns, if using, and toss well.
• 8 add chicken mixture and spread into a single layer.
• 9 cook, undisturbed, until edges turn , about 1 minute.
• 10 toss well; add garlic, ginger and green onions.
• 11 cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
• 12 stir sauce and add to pan.
• 13 cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
• 14 add peanuts and sesame oil and toss once more.
• 15 transfer to a serving plate; serve hot or warm.
• 16 may serve with hot cooked rice.