Kung Pao Chicken / Shrimp
1 tbsp rice wine
1 tbsp peanut oil
1 tbsp soy sauce
1/2 tsp salt
1 tbsp cornstarch
8 oz boneless, skinless chicken breast, thinly sliced OR Peeled Shrimp
Prepare marinade by placing all items in a bowl and refrigerate 20-30 mins.
3 tbsp light soy sauce
2 tbsp rice wine
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp hoisin sauce
In a small bowl, combine the ingredients for the sauce. Set aside.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
If you are using shrimp, coat the shrimp with cornstarch.
Add the chicken or shrimp and stir-fry for 1 to 2 minutes, until golden in color.
Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.