Kung Pao Chicken

Ingredients:

• 1 lb (450g) Chicken breast, cubed

• Marinade: 1 tbsp Soy sauce, 2 tsp Cornstarch, 1 tsp Shaoxing wine

• Sauce: 2 tbsp Soy sauce, 1 tbsp Black vinegar, 1 tsp Sugar, 1 tsp Hoisin sauce, 1 tbsp Water

• 1/2 cup Roasted peanuts

• 6-8 Dried red chili peppers

• 1 tsp Sichuan peppercorns

• 2 Green onions, chopped

• 1 tbsp Garlic, minced

• 1 tbsp Ginger, minced

Instructions:

1. Mix chicken with marinade ingredients. Let sit for 15 minutes.

2. Whisk together the sauce ingredients in a small bowl.

3. Heat oil in a wok over high heat. Stir-fry chicken until browned and cooked through. Remove chicken.

4. Add a bit more oil. Stir-fry chilies and Sichuan peppercorns briefly.

5. Add garlic, ginger, and white parts of green onion. Cook for 30 seconds.

6. Add chicken back to the pan along with the sauce. Toss until sauce thickens and coats chicken.

7. Stir in peanuts and green onion tops. Serve over rice.