Kung Pao Chicken and Vegetables | Blue Jean Chef - Meredith Laurence
"Kung Pao Chicken does require a few Asian ingredients, but they are all good ingredients to have on hand for other Asian recipes too...."
INGREDIENTS
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2 teaspoons soy sauce
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2 teaspoons Shaoxing wine or dry sherry
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2 teaspoons cornstarch
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2 tablespoons Shaoxing wine or rice wine vinegar
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2 tablespoons balsamic vinegar
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1 tablespoon soy sauce
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2 tablespoons hoisin sauce
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1 inch fresh ginger (grated)
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4 teaspoons sugar
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2 teaspoon cornstarch
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2 pounds skinless (boneless chicken breast, cut into bite-sized pieces)
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peanut or canola oil
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8 to 10 dried red chili peppers
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1 tablespoon Sichuan peppercorns (coarsely crushed)
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1 red bell pepper (diced)
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1 green bell pepper (diced)
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1 small zucchini (diced)
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4 scallions (sliced, white and green parts separated)
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4 ounces water chestnuts (diced)
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1 teaspoon sesame oil
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⅓ cup unsalted roasted peanuts
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