Kung Pao Chicken

Sauce:

• 1 Tbsp sugar
• 2 Tbsp sambal, or other hot pepper sauce
• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 1 lemon, zested and juiced

Chicken:

• 2 lb chicken meat, preferably dark, diced 1/2"
• 1/4 cup corn starch
• salt & pepper

Stir-fry:

• neutral wok oil
• 3 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1 tsp ground Szechuan pepper
• 2 cups carrots, sliced 1/4"
• 5 stalks celery, sliced 1/2"
• 1 cup roasted peanuts

Steps:

1. Mix sauce ingedients until sugar dissolves
2. Toss chicken in corn starch, then add salt & pepper
3. Stir-fry chicken in two batches, using 2 Tbsp oil per batch, then remove
4. Stir-fry garlic, ginger, and pepper 30 seconds
5. Add carrots, celery and peanuts, and stir-fry 2m
6. Add sauce
7. When sauce simmers, add chicken and mix together.