Kung Pao Chicken

Ingredients

• Sauce

  • 1/4 cup (60 ml) chicken broth
  • 3 tbsp brown sugar
  • 2 tbsp (30 ml) rice vinegar
  • 1 tbsp (15 ml) soy sauce
  • 2 tsp cornstarch

• Chicken

  • 2 tbsp cornstarch
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 lb (450 g) boneless, skinless chicken thighs, cubed
  • 3 dried chili peppers, seeded and thinly sliced lengthwise
  • 1 tsp Sichuan peppercorns, crushed
  • 2 tbsp (30 ml) vegetable oil
  • 2 garlic cloves, chopped
  • 2 tbsp fresh ginger, chopped
  • 1 red bell pepper, seeded and diced
  • 1 celery stalk, diced
  • 2 green onions, cut into 1/2-inch (1 cm) pieces
  • 1/4 cup (40 g) roasted peanuts