Kung Pao Chicken

4 Servings 

Chicken marinade 

1 tbsp Shaoxing (Chinese rice wine), dry sherry or sake 

1 tsp cornstarch 

½ tsp salt 

1 lb chicken or beef 

Sauce 

1 tbsp sugar 

2 tbsp water 

1 tbsp Chinese black vinegar or balsamic vinegar 

1 tbsp soy sauce 

¾ tsp cornstarch 

½ tsp dark sesame oil 

Remaining Ingredients

2 tsp canola oil 

1 1/3 cup thinly sliced green bell pepper (about 1 large) 

1 tbsp minced garlic 

1 tbsp minced fresh ginger 

3-4 dried hot red chilles, broken in half and seeded 

¼ cup chopped unsalted, dry-roasted peanuts 

3 cups hot cooked short-grain rice 

To prepare chicken, combine first 4 ingredients; cover and chill for 10 minutes. 

To prepare sauce, combine sugar and next 5 ingredients (through sesame oil) 

Heat wok over high heat. Add canola oil, swirl to coat. Add bell pepper, garlic, ginger and chilles to wok; stir-fry 1 minute or just until chilles begin to lightly brown (do not burn). Add chicken mixture to wok; stir-fry 4 minutes or until chicken is done. Stir sauce, add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.