Kung Pao Chicken Stir-Fry

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Boneless skinless chicken breasts, diced
• 8 each Dried red chiles
• 1/2 cup Roasted peanuts
• 3 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Hoisin sauce
• 1 tbsp Cornstarch
• 1 each Bell pepper
• 2 stalks Celery
• 3 each Scallions
• 2 cups Jasmine rice
• 2 tbsp Vegetable oil

Instructions

1. Cook the jasmine rice according to package directions.
2. In a small bowl, toss the diced chicken with the cornstarch and a pinch of salt until evenly coated. In a separate bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce for the sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook 5-6 minutes, stirring occasionally, until browned on the outside and the internal temperature reaches 165°F with no pink remaining. Remove to a plate.
4. Add the remaining oil to the skillet along with the dried chiles, garlic, and ginger; stir-fry 30 seconds until fragrant (don't inhale directly over the pan — the chiles can be sharp). Add the bell pepper and celery and stir-fry 2-3 minutes until just tender-crisp.
5. Return the chicken to the skillet, pour in the sauce, and toss everything together for 1-2 minutes until the sauce thickens slightly and coats everything evenly.
6. Stir in the peanuts and most of the scallions. Serve over rice, topped with the remaining scallions.