Chicken Kung Pao with Fried Rice

1. If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

2. Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

3. Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

4. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

Kung Pao

For the Chicken:

• 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground white pepper

• 1 teapsoon dark soy sauce

• 1 teaspoon Shaoxing wine (see note)

• 1/2 teaspoon sugar

• 1/2 teaspoon roasted sesame oil

• 1/2 teaspoon cornstarch

For the Stir-Fry:

• 1 tablespoon dark soy sauce

• 1 tablespoon Shaoxing wine or Dry Sherry

• 1 tablespoon distilled white vinegar

• 2 tablespoons homemade or store-bought low-sodium chicken stock

• 1 tablespoon sugar

• 1 teaspoon roasted sesame oil

• 2 teaspoons cornstarch

• 3 tablespoons vegetable, peanut, or canola oil, divided

• 1 large red bell pepper, cut into 3/4-inch dice

• 1 large green bell pepper, cut into 3/4-inch dice

• 2 stalks celery, cut into 3/4-inch dice

• 1/2 cup roasted peanuts

• 2 teaspoons minced fresh garlic (about 2 medium cloves)

• 2 teaspoons minced fresh ginger

• 1 scallion, white and light green parts only, finely minced

• 2 teaspoons Red Pepper Flakes

• 2 Teaspoons of Sambol Olec

For the Chicken: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.

For the Stir-Fry: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk together until homogenous. Set aside.

Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.

Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.

Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.