kungpaochicken

Serves 4

YOU WILL NEED:

• • 4 boneless, skinless chicken breasts

  • red and green bell pepper

  • whole dried red chilis (chili flakes are a fine substitute, but the whole chilis look totally bad-ass on the plate!)

  • fresh ginger, garlic, onion

• OJ, tamari, cider or rice vinegar

METHOD

Mix together in a small bowl:

• ½ cup orange juice

• ¼ cup rice vinegar or apple cider vinegar

• ¼ cup soy sauce or tamari

• 1 T sugar

• 2 t cornstarch

Cut chicken breasts into bite-sized chunks, pat dry and sprinkle with a pinch of kosher salt. Reserve.

In a wok or large skillet heat:

• 1 T canola oil

Add to the wok and sauté:

• 8 small dried red chilis, or 2-3 t chili flakes

• 4 garlic cloves, finely chopped or pressed

• 2 T fresh ginger, finely chopped or grated

Add the chicken to the wok and cook, stirring frequently, for about 5 minutes, or until browned all over. Transfer to a bowl and reserve.

Add 1 T canola oil to the wok and heat. When hot add:

• ½ red bell pepper, sliced in thin strips

• ½ green bell pepper, sliced in thin strips

• 1 small onion, halved and sliced crosswise

When the peppers have softened (allow about 5 minutes cooking time), add the chicken back to the wok and stir to combine. Heat thru and cook everything together for a few minutes.

Add the sauce to the pan and cook until thickened, another minute or two. Stir in:

• ½ cup roasted peanuts or cashews

• 1 t sesame oil

Taste for seasoning and serve with basmati or other long-grain rice.