Kung Pao Chicken

foodnetwork.com

Cory Conolley

2 teaspoons cornstarch

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes

2 tablespoons hoisin sauce

1 teaspoon sugar

2 cloves garlic

One 2-inch piece ginger

2 tablespoons neutral oil

2 to 3 dried red chile peppers

½ pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces

1 small red bell pepper, seeded and sliced

½ bunch scallions, trimmed and sliced on a diagonal

½ teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds

½ cup unsalted roasted peanuts, plus more for garnish

Cooked white rice, for serving

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