Kung Pao Chicken from The Chinese Takeout Cookbook

Ingredients

• 1 pound skinless boneless chicken breast or thighs, cut into 1-inch cubes
• 2 tablespoons peanut oil
• 10 red chilis dried
• 5 scallions sliced, white and green parts separated
• 3 cloves garlic minced
• 2 teaspoons ginger minced or grated
• 1/4 cup unsalted dry roasted peanuts I only had salted but next time I would get unsalted
• marinade
• 1 tablespoon light soy sauce Chinese
• 2 teaspoons chinese rice wine Shaohsing or dry sherry
• 1 1/2 teaspoons cornstarch
• sauce
• 1 tablespoon chinese black vinegar or substitute balsamic
• 1 teaspoon light soy sauce Chinese
• 1 teaspoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon ground Sichuan pepper

Nutrition

• Calories : 310 calories
• Carbohydrate : 13 grams
• Cholesterol : 75 milligrams
• Fat : 17 grams
• Fiber : 2 grams
• Protein : 28 grams
• SaturatedFat : 3.5 grams
• Sodium : 590 milligrams
• Sugar : 6 grams