Kung Pao Chicken

Ingredients

• 3.5 teaspoons cornstarch 
• 3 cloves garlic thinly sliced
• 1.5 inch ginger peeled thinly sliced
• 3 tablespoons vegetable oil; peanut oil preferred 
• 0.5 cup cocktail peanuts 
• 1 tablespoon rice wine dry chinese
• 4 cups precut stir-fry vegetables 
• 2 bunches scallions sliced cut into 1/2-inch pieces, greens )
• 1.5 teaspoons sesame oil 
• 1.3 pounds chicken breasts boneless skinless cut into small chunks
• 1 tablespoon soya sauce 
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl.
2. Add the chicken and toss; cover and refrigerate until ready to use.
3. Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
4. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
5. Add the chicken and stir-fry 30 seconds.
6. Transfer to a plate.
7. Heat the remaining 1 tablespoon peanut oil in the skillet.
8. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes.
9. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds.
10. Serve over rice and top with the scallion greens.
11. Photograph by Christopher Testani