KUNG PAO CHICKEN

By Peggie

Ingredients

• 2 boneless skinless chicken breast
• 2 tsp. dark soy sauce
• 2 tsp. shaoxing wine
• 2 tsp. corn starch
• 1/4 tsp. white pepper
• 1 tsp. dark soy sauce
• 1 Tbs. light soy sauce
• 1 Tbs. black vinegar
• 1 Tbs. sugar
• 3 Tbs. chicken stock
• 2 Tbs. cooking oil
• 1 Tbs. Szechuan peppercorn, lightly ground
• 10 to 15 dried chilies
• 2 tsp. chopped garlic
• 2 tsp. chopped ginger
• 2 to 3 green onions, 1/2-inch pieces
• 1/3 cup roasted peanuts

Preparation

Step 1

In a mixing bowl, combine all ingredients for chicken and marinate for 10 minutes.
In another mixing bowl, combine all ingredients for sauce and set aside.
Heat large skillet over high heat; add 1 Tbs. cooking oil and marinated chicken. Cook about 5 to 7 minutes or until chicken is 3/4 way cooked. Remove from skillet and set aside.
Add remaining 1 Tbs. cooking oil into now-empty-skillet; Add Szechuan peppercorn, chili, garlic and ginger. Keep stirring and let in infuse for about 1 minute.
Add cooked chicken back to skillet along with green onions and sauce we made earlier. Stir and cook for 1 minute. Stir in peanuts and remove from heat. Serve with warm bowl of cooked rice.