Kung Pao Chicken

• 2 tablespoons soy sauce
• 1 tablespoon stir-fry sauce (i.e. Soy Vey)
• 1 teaspoon chili paste (*preferably with garlic)
• 1 pinch salt
• 1 pinch pepper
• 3 -5 drops sesame oil
• 1 tablespoon sherry wine
• 1 teaspoon rice wine vinegar
• 14 teaspoon grated fresh ginger
• 1 tablespoon sugar
• 1 tablespoon water
• 1 garlic clove, crushed
• peanut oil or canola oil
• 12 cup roasted peanuts
• 10 dried red chili peppers
• 1 large garlic clove, smashed
• 1 12 cups diced chicken (thigh meat - 4 thighs should be enough)
• 1 12 cups diced carrots
• 1 12 cups diced celery
• 1 tablespoon cornstarch, slurry made with

1. Marinate chicken in a small amount of soy, sherry, ginger, sesame oil, s/p.
2. Combine sauce ingredients.
3. Stir-fry peanuts; remove.
4. Stir-fry dried chili peppers; remove.
5. Stir-fry smashed garlic until browned; remove.
6. Stir-fry chicken; add 1 TBS of sauce mixture, stir-fry a few more seconds and remove.
7. Stir-fry carrots and celery for 2 minutes; add 1 TBS of sauce mixture, cover and cook for 1 minute.
8. Remove cover and return chicken, peanuts, and dried red chili peppers to wok.
9. Add remaining sauce mixture and combine all ingredients.
10. Thicken sauce with cornstarch slurry so that all ingredients are well coated (there should be very little sauce remaining in bottom of wok).
11. Serve immediately.

soy sauce, stirfry sauce, chili paste, salt, pepper, sesame oil, sherry wine, rice wine vinegar, ginger, sugar, water, garlic, peanut oil, peanuts, red chili peppers, garlic, chicken, carrots, celery, cornstarch

Taken from www.food.com/recipe/kung-pao-chicken-162907 (may not work)