Kung Pao Chicken

Recipe Source: Jill Silverman Hough

Ingredients:

• 1 cup long-grain brown rice
• 3 tbsp low-sodium soy sauce, divided
• 1 tsp aji mirin (Japanese rice wine)
• 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
• 1/2 cup low-sodium chicken broth
• 1/4 cup Chinese black vinegar or balsamic vinegar
• 4 1/4 tsp arrowroot
• 1 tsp organic evaporated cane juice (or honey)
• 1 tsp toasted sesame oil
• 1 tbsp peanut, safflower or sunflower oil
• 6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
• 2 tsp whole Szechuan peppercorns
• 1 large red bell pepper, cut into
• 3/4-inch dice
• 6 scallions, white and light green parts only, cut into 3/4-inch pieces
• 6 cloves garlic, thinly sliced
• 1 1-inch piece fresh ginger, peeled and thinly sliced
• 2 tbsp roasted unsalted peanuts

Directions:

1. Prepare rice according to package directions.
2. Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and ahi miring or Japanese rice wine. Stir in chicken and set aside at room temperature.
3. In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
4. When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
5. Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.