Recipe(tried): Kung Pao Chicken (not PF Chang's)

Here is my latest recipe for Kung Pao Chicken.

Kung Pao Chicken with Fresh Chile
Recipe By : RisaG
Serving Size : 4

Chicken:
3/4 lb boneless skinless chicken breast halves -- cut in 1-inch pieces
1 tbsp rice wine
2 tsp reduced sodium soy sauce
1 tbsp cornstarch
Stir-Fry:
1/2 cup vegetable oil + 1 tbsp
1 cup raw peanuts
1 tbsp fresh ginger root -- minced
1 tbsp garlic -- minced
2 ripe red chiles -- minced
1 green bell pepper -- seed, in 1/2-inch cubes

Sauce:
2 tbsp reduced sodium soy sauce
2 tbsp rice wine
1 tsp roasted sesame oil -- pref Kadoya brand
1/2 tsp sugar
1/2 tsp chinese chili paste

For chicken: Place cubed chicken in bowl with rice wine, soy sauce and cornstarch. Toss well to coat and refrigerate until ready to cook.

For stir-fry: Heat 1/2 cup oil in a wok over high heat. Fry peanuts, stirring constantly, just until they turn golden brown and then drain them well on paper
towels. Carefully pour off most of the oil, leaving 2 tbsp.

Stir-fry chicken just until it turns white. Transfer to platter with a slotted spoon.

Add remaining tbsp of oil and heat over high heat. Add ginger, garlic and chiles. Stir for 30 seconds. Add green peppers and stir-fry for 30 seconds longer. Pour in the sauce ingredients, peanuts and chicken. Stir and toss until combined well.

Serve hot, over white rice.

NOTES : Risa's notes:

If you do not have fresh chile, use 1 tsp crushed red pepper flakes or 1 tsp pure chile powder. De Arbol or a thai chile are best.

For the chinese chile paste, I prefer Lan Chi brand. It comes in a fairly small jar. They have chile paste with garlic, chile paste with black beans and pure chile paste. I prefer the one with garlic.

Do not use the clear sesame oil from the health food store. It is not the same as the roasted sesame oil, produced by Kadoya brand in Japan. It is very aromatic and it is a necessary component of the dish.

RisaG