Chinese Gong Bao Chicken with Shiitake Mushrooms

Ingredients

• Salt - To taste
• Vegetable oil - 2 tablespoons
• Peanuts - 1/4 cup, roasted and chopped
• Green onions - 2, sliced
• Cornstarch - 1 tablespoon, dissolved in 2 tablespoons of water
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sichuan peppercorns - 1 teaspoon, crushed
• Dried red chili peppers - 4, chopped
• Ginger - 1 tablespoon, minced
• Garlic - 3 cloves, minced
• Shiitake mushrooms - 8 ounces, sliced
• Chicken breast - 2, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a small bowl, mix together the soy sauce, rice vinegar, and sugar. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the chicken and stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
4. In the same wok, add the shiitake mushrooms, garlic, ginger, dried red chili peppers, and Sichuan peppercorns. Stir-fry for 2-3 minutes.
5. Return the chicken to the wok and pour in the sauce mixture. Stir-fry for another 2 minutes.
6. Add the dissolved cornstarch and cook until the sauce thickens.
7. Remove from heat and garnish with sliced green onions and chopped peanuts.
8. Serve hot with steamed rice.