Kung Pao Chicken

1 pound skinless, boneless chicken breast or thighs, cut into ¾-inch cubes (Vegetarians and Vegans: Use chicken substitute such as Butler's Soy Curls, or 1 pound tofu cubes fried and baked - * see instructions under the recipe box)

2 tablespoons peanut or extra virgin olive oil

8 to 10 dried red chilis (or less depending on heat preference), broken up in large pieces, seeds and membranes carefully removed and discarded

5 green onions, sliced, the green and white parts kept separate

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

½ cup unsalted dry-roasted peanuts

subheading: Marinade:

1 tablespoon soy sauce

2 teaspoons Chinese rice wine or dry sherry

½ teaspoon cornstarch

subheading: Sauce:

¼ cup Chinese black vinegar, or substitute good-quality balsamic vinegar

1½ tablespoons soy sauce

1½ tablespoons hoisin sauce or make your own

1½ tablespoons sesame oil

2 tablespoons sugar

2 teaspoons cornstarch

1½ tablespoons whole sichuan peppercorns

Directions at daringgourmet.com

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