Kung Pao Chicken

• 1/2 teaspoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 3 tablespoons corn, grapeseed, or other neutral oil
• 5 small dried chiles
• 2 garlic cloves, minced
• One 1/2-inch piece fresh ginger, peeled and minced
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 teaspoon dark sesame oil
• 1 scallion, trimmed and chopped
• 1/2 cup roasted peanuts, chopped, for garnish

1. Whisk the cornstarch into the wine until it dissolves, then coat the chicken pieces with the mixture.
2. Marinate while you prepare the remaining ingredients.
3. Heat the oil in a wok or large nonstick skillet over medium-high heat.
4. Add the chiles and cook, stirring occasionally, until slightly blackened, about 5 minutes.
5. Add the garlic and ginger and cook until fragrant, about 10 seconds, then stir in the chicken.
6. Cook the chicken, stirring constantly, until it loses its pinkness, about 5 minutes.
7. Turn the heat to low, then sprinkle the sugar over the chicken; stir in the soy sauce and cook for another 5 minutes, stirring occasionally.
8. Remove from the heat, then stir in the sesame oil and scallion.
9. Garnish with peanuts and serve.
10. Substitute 2 pounds peeled shrimp for the chicken.
11. Cooking time will be about the same.
12. Omit the wine and cornstarch.
13. Substitute nam pla (Thai fish sauce) for the soy sauce and chopped fresh cilantro leaves for the peanuts.

cornstarch, shaoxing wine, chicken breasts, corn, chiles, garlic, ginger, sugar, soy sauce, dark sesame oil, scallion, peanuts

Taken from www.epicurious.com/recipes/food/views/kung-pao-chicken-386462 (may not work)