Kung Pao Chicken

Ingredients

• 1 lb boneless skinless chicken breasts, cubed
• 5 tbsp soy sauce, divided
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 2 tbsp dry sherry
• 2 tbsp granulated sugar
• 2 tsp cornstarch
• 1 tsp salt
• 2 tsp sesame oil, divided
• 3.5 tbsp vegetable oil, divided
• 3/4 cup unsalted roasted peanuts
• 4-8 dried red chili peppers, chopped
• 1 slice peeled fresh ginger, chopped
• 1 clove garlic, sliced
• 2 zucchini, diced
• 2-3 carrots, diced
• 1 can water chestnuts
• 1 package mushrooms, sliced

Instructions

1. Combine chicken, 1 tbsp soy sauce, and cornstarch/water mixture. Marinate 30 minutes.
2. Combine remaining 4 tbsp soy sauce, sherry, sugar, cornstarch, salt, and sesame oil. Set aside.
3. In hot wok, stir-fry peanuts in 1½ tbsp vegetable oil until golden brown, remove and set aside.
4. Heat oil to 350°F in fryer. Slide chicken in piece by piece and fry one minute. Remove and drain.
5. In hot wok, stir-fry red peppers in 2 tbsp vegetable oil until dark.
6. Add ginger, garlic, mushrooms, carrots, zucchini, and water chestnuts. Cook until softened.
7. Add chicken and fry, stirring constantly. Add prepared sauce and stir until thickened.
8. Stir in peanuts and serve over jasmine rice.