Kung Pao Chicken

For this recipe you’ll need:

• 1 pound chicken breasts, cut into 1- to 2-inch-long strips

• Salt and pepper to taste 

• 1/4 cup chicken stock

• 2 tablespoons mirin

• 2 tablespoons dark soy

• 2 tablespoons granulated sugar

• 1 teaspoon salt

• 2 teaspoons sesame oil

• 1 teaspoon cornstarch

• 2 tablespoons grapeseed oil

• 1 green pepper, cut into strips 

• 5 dried small red chilies, whole (see note, below)

• 2 dried small red chilies, crushed

• 1/4 cup peanuts, toasted 

• 2 cloves garlic, minced

• 1 tablespoon green onion, thinly sliced on the bias

• 2 tablespoons ginger, freshly grated

• Steamed jasmine rice (see note, below) 

Directions:

1. Place the cut chicken in a bowl, and season with salt and pepper to taste. Set aside.  
2. To make the sauce, combine the stock, mirin, dark soy, sugar, salt, sesame oil and cornstarch in a small bowl or measuring cup. Set aside.
3. Heat a large sauté pan or wok over medium-high heat and add the grapeseed oil. Sauté the chicken and peppers, stirring occasionally, for 3 to 4 minutes or until lightly caramelized.  
4. Add the chilies, peanuts, garlic, scallion and ginger and cook, stirring, until aromatic, about 30 to 45 seconds.  
5. Restir the sauce ingredients to ensure they are well combined. Pour the sauce into the pan and simmer until thickened.
6. Serve over steamed rice.

   Notes: Look for dried arbol (easiest to find) or Thai bird chilies for this recipe.    To steam jasmine rice, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.