Kung Pao Chicken

This is about as good as what you get in a Chinese restaurant, possibly better.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Sauce ingredients

• 2  tablespoons soy sauce
• 1  tablespoon  stir-fry sauce (i.e. Soy Vey)
• 1  teaspoon  chili paste (*preferably with garlic)
• 1  pinch salt
• 1  pinch pepper
• 3 -5  drops  sesame oil
• 1  tablespoon sherry wine
• 1  teaspoon  rice wine vinegar
• 1⁄4 teaspoon  grated fresh ginger
• 1  tablespoon sugar
• 1  tablespoon water
• 1  garlic clove, crushed

• Other ingredients

•  peanut oil or  canola oil
• 1⁄2 cup roasted peanuts
• 10  dried red chili peppers
• 1  large garlic clove, smashed
• 1 1⁄2 cups  diced chicken (thigh meat - 4 thighs should be enough)
• 1 1⁄2 cups  diced carrots
• 1 1⁄2 cups  diced celery
• 1  tablespoon cornstarch, slurry made with

Directions

1. Marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
2. Combine sauce ingredients.
3. Stir-fry peanuts; remove.
4. Stir-fry dried chili peppers; remove.
5. Stir-fry smashed garlic until browned; remove.
6. Stir-fry chicken; add 1 TBS of sauce mixture, stir-fry a few more seconds and remove.
7. Stir-fry carrots and celery for 2 minutes; add 1 TBS of sauce mixture, cover and cook for 1 minute.
8. Remove cover and return chicken, peanuts, and dried red chili peppers to wok. Add remaining sauce mixture and combine all ingredients.
9. Thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
10. Serve immediately.