Kung Pao Chicken

Marinade:

2 tsp cornstarch
1 tsp sesame oil
1 tsp sherry
1 tsp soy sauce

Ingredients:

4 chicken thighs, boned and cut into small cubes
1 green pepper, seeded and cut into small cubes
2/3 cup peanuts, chopped
1 clove garlic, minced or pressed
Red pepper flakes

Oil for stir-frying
Steamed rice

Sauce:

1 tsp hoisin sauce
1 tsp hot bean sauce
1 tsp soy sauce
1 tsp sherry
1/2 tsp rice vinegar
1/2 tsp sesame oil
1/4 tsp sugar

Combine sauce ingredients and set aside. Combine marinade ingredients and pour over chicken. Marinate for 30 minutes at room temperature. When ready to cook, heat approximately 1/4 cup oil in large frying pan over medium-high heat. Saute peanuts just until golden and remove from oil. Add green pepper to oil and stir fry for one minute; remove from oil. Add pepper flakes to oil and stir just until they begin to darken. Add the chicken pieces and stir fry until the chicken becomes firm. Add the sauce mixture and stir until thickened. Combine the chicken mixture with the green pepper and peanuts, heat through and serve over steamed rice. 4 servings.