Hunan Kung Pao

Name: Hunan Kung Pao
Total time: 75
Yield: 4
Ingredients: 4 skinless, boneless chicken breast halves - cut into 1 inch cubes; 20 peeled and deveined large shrimp (21 to 30 per pound); 4 teaspoons soy sauce; 4 teaspoons rice wine; 2 teaspoons sesame oil; 1 tablespoon cornstarch; 0.5 cup vegetable oil, divided; 4 cloves garlic, minced; 16 dried red chile peppers, cut in half; 2 teaspoons Sichuan peppercorns; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 0.25 cup dark soy sauce; 2 tablespoons rice wine; 2 teaspoons white sugar; 1 cup salted peanuts; 4 green onions, cut into 3 inch lengths; 2 dashes sesame oil, or to taste

Recipe by JANHAR64 from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

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4 skinless, boneless chicken breast halves - cut into 1 inch cubes
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20 peeled and deveined large shrimp (21 to 30 per pound)
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4 teaspoons soy sauce
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4 teaspoons rice wine
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2 teaspoons sesame oil
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1 tablespoon cornstarch
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0.5 cup vegetable oil, divided
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4 cloves garlic, minced
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16 dried red chile peppers, cut in half

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2 teaspoons Sichuan peppercorns
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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0.25 cup dark soy sauce
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2 tablespoons rice wine
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2 teaspoons white sugar
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1 cup salted peanuts
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4 green onions, cut into 3 inch lengths
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2 dashes sesame oil, or to taste

Instructions

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.
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.
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.
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.