Kung Pao Chicken

Name: Kung Pao Chicken
Ingredients: 8 to 10 dried red chilies; 20 oz skinless boneless chicken breast ((sliced into quarter inch thick slices) (560g)); 2 tbsp vegetable oil; 1 inch ginger ((peeled and thinly sliced) (30g)); 1 medium onion ((peeled and cut into wedges)); 2 cloves garlic ((minced)); ½ tsp ground Szechuan pepper; 1/3 cup dry roasted peanuts ((50g)); 3 green onions ((finely sliced)); 1 tsp sesame oil; 1 tbsp Shao Hsing cooking wine; 1 tbsp soy sauce; 1/8 tsp ground pepper; 1 tbsp balsamic vinegar (/ black vinegar); 1 tbsp soy sauce; 2 tbsp hoisin sauce; 1 tsp sugar; 1 tsp corn starch; 2 tbsp water

"Quick and easy Kung Pao Chicken with dried chilies, Szechuan peppercorns, and roasted peanuts. Delicious with a bowl of steamed rice...."

INGREDIENTS

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8 to 10 dried red chilies

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20 oz skinless boneless chicken breast ((sliced into quarter inch thick slices) (560g))

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2 tbsp vegetable oil

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1 inch ginger ((peeled and thinly sliced) (30g))

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1 medium onion ((peeled and cut into wedges))

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2 cloves garlic ((minced))

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½ tsp ground Szechuan pepper

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1/3 cup dry roasted peanuts ((50g))

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3 green onions ((finely sliced))

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1 tsp sesame oil

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1 tbsp Shao Hsing cooking wine

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1 tbsp soy sauce

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1/8 tsp ground pepper

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1 tbsp balsamic vinegar (/ black vinegar)

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1 tbsp soy sauce

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2 tbsp hoisin sauce

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1 tsp sugar

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1 tsp corn starch

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2 tbsp water

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