Kung Pao Chicken

Ingredients:

• 0.6 kg skinless and boneless chicken breasts, cut into small pieces
• 1 tbsp + 2 tsp soy sauce
• 1 tbsp. l. + 2 tsp. Chinese rice wine or dry sherry
• 3.5 tsp cornstarch
• 1 tbsp. sugar
• 1.5 tsp Asian chili oil or sesame oil
• 3 tbsp. l. peanut butter
• 3 cloves garlic, thinly sliced
• 4 cm ginger root, peeled and thinly sliced
• 2 bunches of green onions (cut the white parts into 1 cm pieces, thinly slice the greens)
• 4 cups stir-fry vegetable mix (broccoli, snap peas, carrots, bell peppers)
• 0.5 cup salted peanuts
• Cooked rice, for serving (optional)

Preparation:

1. In a medium bowl, combine 1 tablespoon soy sauce, 2 teaspoons each of rice wine, cornstarch, and water. Add the chicken and toss to combine. Cover and refrigerate until ready to cook.
2. In a small bowl, combine the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine, 1 1/2 teaspoons cornstarch, sugar, chili oil, and 2 tablespoons water.
3. Heat 2 tablespoons of peanut oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 30 seconds. Transfer to a plate.
4. Heat the remaining 1 tablespoon peanut oil in a skillet. Add the garlic, ginger, white part of the scallion, and chopped vegetables; cook until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and cook until the chicken is cooked through, 3 to 5 minutes. Stir in the soy sauce and chili oil mixture, add to the skillet, and cook until the sauce thickens, 30 seconds. Serve with rice, garnished with green onions.