Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 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; 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

Preparation

Sauce

In a bowl, whisk together all of the ingredients. Set aside.

Chicken

In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
In a large skillet over medium-high heat, cook the chili peppers and Sichuan peppercorns in the oil for 1 minute or until they start to change colour. Generously season with pepper. Add the garlic and ginger. Cook for 1 minute. Add the chicken and cook, stirring often, for 4 minutes or until golden. Add the vegetables and cook for 2 minutes.
Add the sauce. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables. Add the peanuts. Serve with jasmine rice, if desired.