Kung Pao Chicken

3 boneless chicken breasts or 5-6 thighs

4 TBSP oil
½ cup peanuts
8-14 dried hot chili peppers, with the tops broken off
1 large or 2 small red bell pepper; largely diced
2 zucchinis, cut into bite-sized wedges
3 ½ tsp minced fresh ginger
3-6 green onions with tops cut in ½" pieces

Bowl 1 Marinade:
½ tsp sugar
4 tsp cornstarch
¼ tsp salt
4 tsp water
4 tsp soy sauce 

Bowl 2 Sauce:
3 tsp sugar
3 tsp cornstarch
6 tsp water
6 tsp soy sauce
2 TBSP red wine vinegar
4 TBSP chicken broth

Cut chicken into small pieces. Make mixtures. Pour marinade over chicken and let stand 30 minutes. Reserve sauce until cooking.

1. Heat 1 TBSP oil in wok or large skillet over medium heat. Add peanuts; stir and cook until lightly toasted. Remove peanuts and set aside.
2. Cook red pepper and zucchini in 1 TBSP oil. Stir fry until tender-crisp. Remove from pan.
3. Add 2 TBSP oil in skillet over medium heat. Add chili peppers. Stir-fry until peppers just begin to char, about 1 minute.
4. Increase the heat to high. Add chicken mixture; stir fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in the center, about 1 minute.
5. Add peanuts, vegetables (including green onions), and sauce mixture to skillet. Cook and stir until sauce boils and thickens. Serve over white rice.

A few notes.
~We like more peanuts---about 1 cup.
~Be very exact on measuring the ginger.
~The peppers are what give this dish the kick. We like a fair amount of heat so I use about 12.
~Following the steps exactly makes a big difference; I actually use the timer on this. If the cooking takes longer than the suggested time, your heat is not high enough.
~The coloring is a little different than you get in a restaurant-I think they may put a little coloring in it. I tried a little red once and it looked a little closer, but I decided not to bother with that issue. The flavor is awesome!

Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.

"Being married to someone who thinks he's part Chinese (or just really wishes it so. . .) I've learned to cook a lot of Chinese dishes over the years.  One of our favorite family traditions is to eat Chinese food for a week around Chinese New Year.  With that just around the corner (January 23 this year), I thought I'd hijack the recipe corner for a couple of weeks to share some of our favorites.  If you like to cook, maybe you'll try a few.  If not, maybe you'll get take-out.  Either way, Gong Xi Fa Cai  (Happy New Year!)!"