Kung Pao Chicken

Adapted from Larry Larsen.

2 boneless, skinless chicken breasts, cut into 3/4" pieces

1/4-1/2 cup canola oil
3 Tbs. + 2 tsp. soy sauce, divided
1 Tbs. + 2 tsp. dry sherry, divided
2 Tbs. red rice vinegar (red vinegar or rice vinegar can be substituted)
1 tsp. cornstarch
1 tsp. sugar
1/2 Tbs. cornstarch paste (mix together water and cornstarch)
1/2 can water chestnuts, quartered (like a pie)
1/2 can julienned bamboo shoots
2 green onions, sliced
1 clove garlic, minced
6-10 red chili pods
1/4 cup unsalted dry roasted peanuts
1/2-1 tsp. sesame oil
Hot cooked rice

Add 2 tsp. soy sauce, 2 tsp. dry sherry, and 1 tsp. cornstarch to chicken in a medium-sized bowl; stir to coat and set aside.

Combine 3 Tbs. soy sauce, 1 Tbs. dry sherry, vinegar, sugar, and cornstarch paste in a small bowl; set aside.  (You'll need to stir it up again before adding it later.)

Add oil to a hot wok.  Once oil is hot (sizzles when a drop of water is added), add chicken, stirring to separate pieces (takes about 1 min--the chicken will not be cooked all the way through).  Be careful; oil will spatter.  Remove and drain.

Remove all but 2 Tbs. oil from wok, reheat, swirling to coat sides.  Add 6 to 10 red chili pods, breaking only one in half.  Stir for about 45 seconds, until pods are browned but not burned.

Return chicken and cook for 1 to 2 minutes until browned.  Add vegetables, stir-frying for about 1 minute. Add seasonings, mixing thoroughly, and cook until thickened.

Sprinkle with sesame oil and 1/4 cup roasted peanuts. If desired, add a little hot chili oil.  Serve over rice.

Notes: 
- May use water, orange or pineapple juice, peach syrup, vanilla extract instead of dry sherry.

- You can find the chili pods in Asian or Mexican sections at the grocery store—sometimes they're called Japanese or Chinese red peppers.  Break more chili pods for a hotter dish.  Don’t break any for a milder dish.