Cook what you grow
Kung Pao Chicken with Peanuts
The Sichuan classic: cubes of chicken flash-fried with dried chiles, then tossed in a sweet-sour soy glaze with a generous cup of roasted peanuts.
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Ingredients
serves 4From the garden
- 1 cup raw shelled peanuts, cured and dried · roasted and skinned; see garden note
- 10 dried red chiles, snipped in half, most seeds shaken out
- 3 cloves garlic, thinly sliced
- 6 green onions, cut into 1-inch lengths, whites and greens kept apart
From the pantry
- 1½ lb boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 1 tbsp cornstarch · divided between the chicken and the sauce
- 3 tbsp soy sauce · divided
- 2 tbsp rice vinegar · black Chinkiang vinegar if you keep it
- 2 tsp sugar
- ⅓ cup chicken stock
- 1 tbsp fresh ginger, cut into thin coins
- 3 tbsp neutral oil · divided
- 2 cups long-grain rice · for serving
- salt · to taste