Kung Pao Chicken and Vegetables | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 teaspoons soy sauce
• 2 teaspoons Shaoxing wine or dry sherry
• 2 teaspoons cornstarch
• 2 tablespoons Shaoxing wine or rice wine vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 2 tablespoons hoisin sauce
• 1 inch fresh ginger (grated)
• 4 teaspoons sugar
• 2 teaspoons cornstarch
• 2 pounds skinless (boneless chicken breast, cut into bite-sized pieces)
• peanut or canola oil
• 8 to 10 dried red chili peppers
• 1 tablespoon Sichuan peppercorns (coarsely crushed)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 1 small zucchini (diced)
• 4 scallions (sliced, white and green parts separated)
• 4 ounces water chestnuts (diced)
• 1 teaspoon sesame oil
• ⅓ cup unsalted roasted peanuts