Kung Pao Chicken

Prep all your ingredients before you get started as the process goes quickly. To make it less spicy, cut down on the number of arbol chiles. I used 8 and it was a nice medium heat. Be sure not to eat the chiles! Serves 4.

Recipe

Chicken and Sauce:
1-1/2 lbs. boneless, skinless chicken thighs, trimmed, cut into 1/2-inch cubes
1/4 c. soy sauce, divided
1 T. cornstarch
1 T. Chinese rice wine (or dry sherry)
1/2 tsp. white pepper
1 T. Chinese black vinegar (or sherry vinegar)
1 T. packed dark brown sugar
2 tsp. toasted sesame oil

Stir-Fry:
1 T. minced garlic
2 tsp. fresh ginger, grated
2 T. + 1 tsp. vegetable oil, divided
1/2 c. dry-roasted peanuts
10-15 dried arbol chiles, halved lengthwise and seeded
1 tsp. Sichuan peppercorns, ground coarse in a spice grinder or mortar and pestle
2 celery stalks, cut into 1/2-inch pieces
5 green onions, white and light green parts only, cut into 1/2-inch pieces

For the Chicken and Sauce: Combine chicken, 2 T. soy sauce, cornstarch, rice wine and white pepper in medium bowl, mix well to coat all the chicken cubes and set aside. In another small bowl, whisk together the vinegar, brown sugar, oil and remaining 2 T. soy sauce and set aside.

For the Stir-Fry: Stir garlic, ginger and 1 T. oil together in a small bowl and set aside.

Combine peanuts and 1 tsp. oil in a 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool.

Return the skillet to medium-low heat. Add remaining 1 T. oil, arbol chiles and peppercorns and cook, stirring constantly, until chiles begin to bloom and darken, 1 to 2 minutes. Add garlic/ginger/oil mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

Increase heat to medium-high and add chicken and spread into an even layer. Cover and cook, without stirring, for 1 minute. Stir chicken and like before, spread into an even layer, cover and cook without stirring for another minute. Add celery and cook uncovered, stirring frequently, until chicken  is cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until chicken is nicely coated and sauce is thickened and shiny, 3 to 5 minutes. Stir in green onions and peanuts.

Serve with white rice and a simple vegetable, like sautéed baby bok choy like I did here. You could also serve the rice and chicken wrapped in butter lettuce leaves for a refreshingly cool crunch!