Kung Pao Chicken

Ingredients

• 1 tbsp. cornstarch
• 4 tbsp. soy sauce
• 1 lb. boneless, skinless chicken breasts, cubed
• 3 tbsp. shaoxing (Chinese rice wine)
• 2 tbsp. sugar
• 3 tbsp. chicken stock
• 4 tsp. Chinkiang vinegar or balsamic vinegar
• 1 tbsp. Asian sesame oil
• 2 tsp. Chinese dark soy sauce
• 3 tbsp. peanut oil
• 12 dried hot red chiles, stemmed, halved crosswise, and seeded
• 5 scallions, white part only, thickly sliced crosswise
• 1 large clove garlic, peeled, ends trimmed off, and thinly sliced
• 1 (1/2″) piece of ginger, peeled and minced
• 1⁄2 cup shelled raw skinless peanuts

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