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.