Kung Pao Chicken

This is an adaptation of traditional Kung Pao chicken but I think it's the best I have had personally. My wife doesn't like food too spicey so I tone down the red chili flakes, you can always crank it up as much as you like.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1 inch pieces (Rinsed and pat dry)
• 1  tablespoon cornstarch
• 1  teaspoon  light sesame oil
• 1  teaspoon  vegetable oil
• 3  tablespoons green onions, chopped with tops
• 4  garlic cloves, minced
• 1  teaspoon crushed red pepper flakes
• 1  tablespoon  fresh grated ginger
• 2  tablespoons  rice wine vinegar
• 1  tablespoon mirin (Japanese sweet cooking wine)
• 2  tablespoons soy sauce
• 2  teaspoons sugar
• 1  tablespoon hoisin sauce
• 1  tablespoon ketchup
• 1  carrot, chopped
• 1  celery, chopped
• 1⁄2  red pepper, chopped
• 1⁄4 cup  chicken stock
• 1⁄3 cup  dry roasted peanuts
• 3  cups cooked rice, hot
•  salt and pepper

Directions

1. Combine Salt and pepper with cornstarch in small bowl.
2. Combine vinegar, soy sauce, mirin, sugar, ketchup and hoisin in seperate small bowl.
3. Add chicken to the cornstarch mixture and toss to coat.
4. Heat oil in large non-stick skillet or wok on medium heat.
5. Add chicken and stir fry 5- 7 minutes or until no longer pink in center.
6. Add dry-roasted peanuts and stir fry for another couple of minutes until nuts take on a slightly golden colour.
7. Remove from heat and set aside.
8. Add Red peppers,carrots and celery to wok and str-fry 3-4 minutes.
9. Add garlic, red pepper and ginger to wok, Stir fry for one minute.
10. Add Chicken stock and deglaze the wok, allow most of the stock to boil off.
11. Reduce heat to low.
12. Return chicken and nuts to wok.
13. Add sauce to wok and toss to coat.
14. Add green onions to wok.
15. Heat thoroughly, stirring occasionally for 3-4 minutes until sauce becomes thick and sticky.
16. Serve over hot rice.