Kung Pao Chicken

• 1 ½ lb chicken breast (diced into 1" cubes)
• ½ cup roasted peanuts
• 10 dried red chilies
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 2 tsp cornstarch
• 4 clove garlic (minced)
• 1 tsp ginger (grated)
• 4 green onions (cut into 1" pieces)
• ½ tsp Sichuan peppercorns (optional)

How to Make It

1. 1

   Mix soy sauce, vinegar, hoisin, sugar, and cornstarch for sauce.

2. 2

   Marinate chicken in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes.

3. 3

   Heat wok over high heat. Stir-fry dried chilies and Sichuan peppercorns 30 seconds until fragrant.

4. 4

   Add chicken and stir-fry until cooked through, about 4 minutes.

5. 5

   Add garlic, ginger, and green onions. Cook 1 minute.

6. 6

   Pour in sauce and toss until thickened. Add peanuts and serve over rice.