Wok-Seared Kung Pao Chicken and Shrimp

lodgecastiron.com

Jan Bosely

½ cup soy sauce, plus 2 tablespoons

1 tablespoon cornstarch

1 tablespoon sherry

1 pound chicken thighs, cut into 1 inch pieces

1 pound shrimp, peeled and deveined

¼ cup chicken broth

1 tablespoon rice wine vinegar

6 cloves garlic, grated

1 ½ inch piece of ginger, grated

2 tablespoons brown sugar

1 tablespoon sesame oil

3 tablespoons vegetable oil, plus 2 tablespoons

1 red bell pepper, cut into half inch strips

⅛ cup dried chilies, whole

½ teaspoon Sichuan peppercorns

2 ribs celery, cut into half inch pieces

½ cup scallions, chopped

½ cup peanuts

Directions at lodgecastiron.com

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