hunan kung pao

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 20 peeled and deveined large shrimp (21 to 30 per pound)
• 4 teaspoons soy sauce
• 4 teaspoons rice
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1/2 cup vegetable oil, divided
• 4 cloves garlic, minced
• 16 dried red chile peppers, cut in half
• 2 teaspoons szechuan peppercorns (optional)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup dark soy sauce
• 2 tablespoons rice
• 2 teaspoons white sugar
• 1 cup salted peanuts
• 4 green onions, cut into 3 inch lengths
• 2 dashes sesame oil, or to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice , and 2 teaspoons sesame oil. sprinkle with cornstarch, and mix until evenly combined. set aside to marinate for 25 minutes.
• heat half of the vegetable oil in a wok over high heat. stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. remove the chicken and wipe the wok clean.
• heat the remaining vegetable oil over high heat. stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. stir in the dried chiles and szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice , and 2 tablespoons of sugar. bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. stir in the peanuts and green onion until the green onion becomes limp. stir in a few drops of sesame oil to serve.