Hunan Kung Pao

Ingredients

• 4 skinless , boneless chicken breast halves - cut into 1 inch cubes
• 20 peeleds and deveined large shrimp , 21 to 30 per pound
• 4 teaspoons soy sauce
• 4 teaspoons rice wine
• 2 teaspoons sesame oil , Optional
• 1 tablespoon cornstarch
• 0.5 cups vegetable oil , divided
• 4 cloves garlic , minced
• 16 drieds red chile peppers , cut in half
• 2 teaspoons Sichuan peppercorns , Optional
• 1 red bell pepper , sliced
• 1 green bell pepper , sliced
• 0.25 cups dark soy sauce
• 2 tablespoons rice wine
• 2 teaspoons white sugar
• 1 cup salted peanuts
• 4 greens onions , cut into 3 inch lengths
• 2 dashes sesame oil , Optional

Instructions

1. 1

   Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

2. 2

   Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.

3. 3

   Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.

4. 4

   Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.