Kung Pao Chicken

Ingredients (16)

• 1 1/4 lb boneless skinless chicken thighs, diced
• 1 tbsp cornstarch
• 1 tbsp soy sauce, for the chicken
• 1 red bell pepper, diced
• 2 stalks celery, sliced
• 8-10 dried red chiles
• 1 tsp Sichuan peppercorns (optional)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup roasted peanuts
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin
• 1 tbsp sugar
• 3 scallions, sliced
• 2 tbsp neutral oil

Steps

1. Toss the chicken with the cornstarch and 1 tablespoon soy sauce.
2. Whisk the soy sauce, vinegar, hoisin, sugar and 2 tablespoons water.
3. Heat the oil in a wok over high. Sear the chicken until golden and just cooked, about 5 minutes. Push to the side.
4. Add the chiles, peppercorns, garlic and ginger for 30 seconds. Add the pepper and celery for 2 minutes.
5. Pour in the sauce and toss until it thickens and clings. Stir in peanuts and scallions.
6. Serve with steamed rice.