Spicy Sichuan Kung Pao Chicken

Ingredients

• 1 pound chicken breast, cut into 1-inch cubes
• 1 cup roasted peanuts
• 8 pieces dried red chilies, cut in half
• 1 bunch green onions, chopped
• 2 tablespoons vegetable oil

• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 teaspoon cornstarch

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, mixed with 2 tablespoons water

Method

1. 01
   In a bowl, combine chicken cubes with soy sauce, rice wine, and cornstarch. Mix well and let marinate for 15 minutes.
2. 02
   In a small bowl, combine all sauce ingredients and mix until sugar is dissolved. Set aside.
3. 03
   Heat vegetable oil in a large pan or wok over medium-high heat. Add dried chilies and stir-fry until fragrant, about 1-2 minutes.
4. 04
   Add the marinated chicken to the pan and stir-fry until the chicken is browned and cooked through, about 5-6 minutes.
5. 05
   Add the peanuts and chopped green onions to the pan, stirring continuously.
6. 06
   Pour the prepared sauce over the chicken and continue to stir-fry until the sauce thickens and coats the ingredients evenly, about 2-3 minutes.
7. 07
   Remove from heat and serve hot with steamed rice or your preferred side.