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Kung Pao Chicken

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Ingredients:

=> 2 boneless skinless chicken breast
=> 2 tsp. dark soy sauce
=> 2 tsp. shaoxing wine
=> 2 tsp. corn starch
=> 1/4 tsp. white pepper
=> 1 tsp. dark soy sauce
=> 1 Tbs. light soy sauce
=> 1 Tbs. black vinegar
=> 1 Tbs. sugar
=> 3 Tbs. chicken stock
=> 2 Tbs. cooking oil
=> 1 Tbs. Szechuan peppercorn, lightly ground
=> 10 to 15 dried chilies
=> 2 tsp. chopped garlic
=> 2 tsp. chopped ginger
=> 2 to 3 green onions, 1/2-inch pieces

=> 1/3 cup roasted peanuts


Preparation:

= In a mixing bowl, combine all ingredients for chicken and marinate for 10 minutes.

= In another mixing bowl, combine all ingredients for sauce and set aside.

= Heat large skillet over high heat; add 1 Tbs. cooking oil and marinated chicken. Cook about 5 to 7 minutes or until chicken is 3/4 way cooked. Remove from skillet and set aside.

= Add remaining 1 Tbs. cooking oil into now-empty-skillet; Add Szechuan peppercorn, chili, garlic and ginger. Keep stirring and let in infuse for about 1 minute.


= Add cooked chicken back to skillet along with green onions and sauce we made earlier. Stir and cook for 1 minute. Stir in peanuts and remove from heat. Serve with warm bowl of cooked rice.
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