Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)

• portions: 6 servings

Ingrédients

Chicken and sauce

1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes

1/4 cup, soy sauce, divided

1 tablespoon, cornstarch

1 tablespoon, Chinese rice wine or dry sherry

1/2 teaspoon, white pepper

1 tablespoon, Chinese black vinegar

1 tablespoon, packed dark brown sugar

2 teaspoons, toasted sesame oil

Stir fry

1 tablespoon, minced garlic

2 teaspoons, grated fresh ginger

2 tablespoons plus 1 teaspoon, vegetable oil, divided

1/2 cup, dry-roasted peanuts

10-15 , dried arbol chiles, halved lengthwise and seeded

1 teaspoon, Sichuan peppercorns, ground coarse

2 , celery ribs, cut into ½-inch pieces

5 , scallions, white and light green parts only, cut into ½-inch pieces

Instructions

INSTRUCTIONS 1. For the Chicken and Sauce:Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.

2. For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.

3. Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chicken  is cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes. Stir in scallions and peanuts. Transfer to platter and serve.

Nutrition

• Calories: 338
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0 g
• Cholestérol: 107 miligrams
• Sodium: 715 miligrams
• Glucides Totaux: 13 g
• Sucres Totaux: 8 g
• Protéines: 29 g