Kung Pao Chicken

Ingredients

• 1 lb Chicken breast
• 0.5 cup Peanuts
• 10 pieces Dried red chilies
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tsp Ginger
• 2 stalks Green onions
• 0.5 tsp Szechuan peppercorns(optional)

Instructions

1. 1

   Dice chicken into 1-inch cubes and toss with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let marinate for 10 minutes.

2. 2

   Whisk together the remaining soy sauce, rice vinegar, sugar, and remaining cornstarch in a small bowl to create the sauce.

3. 3

   Heat oil in a wok or large skillet over high heat. Add dried chilies and Szechuan peppercorns, stirring until fragrant and darkened.

4. 4

   Add the chicken to the wok and stir-fry until browned and cooked through, about 5 minutes.

5. 5

   Stir in the garlic, ginger, and white parts of the green onions. Cook for 1 minute.

6. 6

   Pour the sauce mixture into the wok and stir constantly until the sauce thickens and coats the chicken.

7. 7

   Stir in the peanuts and the green parts of the onions. Serve immediately over rice.