Kung Pao Chicken

Ingredients

• 3 small hot red dried chiles, such as Thai chiles or chiles de arbol, split lengthwise (reserve the seeds)
• ¾ cup low-salt chicken broth
• ¼ cup coarsely chopped salted peanuts
• ¼ cup dry sherry
• 2 inner ribs celery, cut crosswise ½ inch thick
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• ¼ cup canola oil
• + 9 more ingredients
• • ¼ cup plus 1 Tbs. cornstarch
  • 1 Tbs. balsamic vinegar
  • 6 scallions, thinly sliced, whites and greens kept separate
  • 2 Tbs. minced fresh ginger
  • 2 tsp. toasted sesame oil
  • 1-½ lb. boneless, skinless chicken breasts, cut into 1-½-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1-½ tsp. granulated sugar
  • 2 Tbs. soy sauce

Whisk the chicken broth, soy sauce, balsamic vinegar, 1 Tbs. of the cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl, toss the chicken with 3/4 tsp. salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use t...

View full recipe at Fine Cooking