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Kung Poa Chicken

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4 chicken thighs, boned and cut into small cubes


2 teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon sherry
1 teaspoon soy sauce
1 green pepper, seeded and cut into small cubes
2/3 cup peanuts, chopped
1 clove garlic, minced or pressed
red pepper flakes


1 teaspoon hoisin sauce
1 teaspoon hot bean sauce
1 teaspoon soy sauce
1 teaspoon sherry
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
oil for stir-frying
steamed rice


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. Sauté 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.

Makes 4 servings

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