Kung pao chicken

Ingredients

• 1 1/2 cups jasmine rice
• 1 1/2 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 3 tbsp soy sauce, divided
• 1 tbsp dry sherry
• 2 tsp cornstarch, divided
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 3 tbsp vegetable oil
• 8 dried red chiles
• 3 cloves garlic, sliced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, diced
• 4 scallions, cut into 1-inch pieces
• 1/2 cup roasted unsalted peanuts

Steps

1. Cook the rice according to the package directions.
2. Toss the chicken with 1 tbsp of the soy sauce, the sherry and 1 tsp of the cornstarch. Wash your hands and the cutting board.
3. In a small bowl, stir the remaining soy sauce and cornstarch with the vinegar, sugar and 2 tbsp of water.
4. Heat the oil in a wok or large skillet over high heat. Fry the chiles for 30 seconds, until they darken.
5. Add the chicken and stir-fry for 5 to 6 minutes, until browned and cooked through (165 °F inside).
6. Add the garlic, ginger, bell pepper and scallions and stir-fry for 2 minutes.
7. Pour in the sauce and add the peanuts. Toss for 1 minute, until glossy, and serve over the rice.