Takeout style Kung Pao chicken

Chicken

1 1/2 to 1 3/4 pounds boneless skinless chicken thighs, cut into 1/2-inch chunks 1/2 tsp kosher salt 1/4 tsp ground black pepper 1 tsp soy sauce 1 tsp rice wine (michiu, shaoxing wine, or sake) 1/2 tsp sugar 1/2 tsp roasted sesame oil 1/2 tsp cornstarch

Sauce

1 tbsp soy sauce 1 tbsp rice wine 1 tbsp rice vinegar 2 tbsp chicken stock or bouillon 4 tsp ginger-garlic paste, or 2 tsp each minced ginger and garlic 1 tbsp sugar 1 tsp roasted sesame oil 2 tsp cornstarch

Stir-Fry

3 tbsp peanut oil 2 large red bell peppers, chopped into 1/2-inch chunks 2 stalks celery, chopped into 1/2-inch chunks 1/2 cup unsalted dry roasted peanuts 2 scallions, thinly chopped 4 to 8 whole dried chilies (e.g. tien tsin), or 1/2 to 1 tsp crushed red pepper

Directions

Mix the chicken ingredients and set aside to marinate for at least 20 minutes. Mix sauce ingredients and whisk to combine.

Heat 1 tbsp peanut oil in a wok or large saucepan until almost smoking (about 425F). Add chicken, spread out in pan and let cook undisturbed for 1 minute. Cook until opaque but still slightly raw inside, about 2 minutes more, stirring occasionally. Return to a clean bowl and wipe out pan.

Heat 2 tbsp peanut oil as before. Add peppers and celery and cook for 1-2 minutes, stirring, until they begin brown or blister in spots. Add peanuts, scallions and red pepper and cook for 30 seconds. Return chicken to pan and add sauce. Cook 1-2 minutes until sauce thickens and chicken is fully cooked.

Serve with rice.