Kung Po Chicken

Name: Kung Po Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 7 tablespoons cold vegetable stock; 1 tablespoon cornstarch; 1 tablespoon hoisin sauce; 1 tablespoon ketchup; 1 tablespoon light soy sauce; 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar; 1 teaspoon chili sauce; 2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices; Salt and ground white pepper; 1 tablespoon potato flour or cornstarch; 1 tablespoon peanut oil; 2 tablespoons Sichuan peppercorns; 4 dried red chiles; 1 tablespoon Shaohsing rice wine or dry sherry; 1 red bell pepper, seeded and cut into chunks; 2 scallions, chopped into 1-inch lengths; Handful of dry-roasted cashews

Kung Po Chicken was pinched from <a href="http://www.foodnetwork.com/recipes/kung-po-chicken.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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7 tablespoons cold vegetable stock

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1 tablespoon cornstarch

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1 tablespoon hoisin sauce

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1 tablespoon ketchup

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1 tablespoon light soy sauce

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1 tablespoon Chinkiang black rice vinegar or balsamic vinegar

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1 teaspoon chili sauce

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2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices

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Salt and ground white pepper

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1 tablespoon potato flour or cornstarch

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1 tablespoon peanut oil

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2 tablespoons Sichuan peppercorns

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4 dried red chiles

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1 tablespoon Shaohsing rice wine or dry sherry

•

1 red bell pepper, seeded and cut into chunks

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2 scallions, chopped into 1-inch lengths

•

Handful of dry-roasted cashews

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