Kung Pao Chicken
1½ lbs. boneless skinless chicken thighs, cut into 1-inch pieces
¼ tsp. The Spice Hunter Ground White Muntock Pepper
2 tsp. soy sauce
1 tsp. dry sherry
½ tsp. sugar
½ tsp. sesame oil
½ tsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. dry sherry
3 Tbsp. chicken broth
1 Tbsp. balsamic vinegar
1 tsp. Hoisin sauce
1 Tbsp. sugar
1 tsp. sesame oil
2 tsp. cornstarch
1 Tbsp. The Spice Hunter Szechwan Seasoning
3 Tbsp. vegetable oil, divided
1 red bell pepper, cut into 1-inch pieces
2 small zucchini, cut in half lengthwise and sliced into ¼ inch pieces
8-10 dried Arbol chiles
¼ tsp. The Spice Hunter Crushed Red Chile Pepper, or more for extra spiciness
1 clove garlic, minced
½ cup roasted peanuts
4 green onions, cut into 1-inch pieces
1. Combine chicken, pepper, soy sauce, sherry, sugar, sesame oil and cornstarch in a medium bowl and toss to coat. Set aside for 15 minutes.
1. Combine all sauce ingredients in a small bowl and whisk until sugar and cornstarch dissolve. Set aside.
1. In a wok or large sauté pan heat 1 tablespoon oil over high heat. Add chicken and cook for 1-2 minutes without stirring until lightly browned on one side. Continue cooking, stirring often for another 1-2 minutes. Remove chicken from pan, place in a bowl and set aside.
2. Add remaining cooking oil into the same pan. Sauté bell pepper, zucchini and both chile peppers; cook for 2-3 minutes, or until lightly browned in spots.
3. Add garlic to pan, continue to cook and stir for 30 seconds.
4. Add prepared sauce and cooked chicken to pan and bring to a boil while stirring. Once it begins to thicken turn the heat off and add the peanuts and green onions to pan. Stir until well blended.
5. Taste, adjust seasonings and add salt if desired. Serve immediately.
Make it vegetarian by substituting tofu for the chicken, and water for the chicken broth.
Chicken can be cooked in two batches if needed.