Kung Pao Chi Ding
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | tb | Szechuan peppercorns |
| 1/2 | c | Peeled raw peanuts |
| 1 | lb | Boneless chicken (preferably thigh meat); cut in 1/2" dice |
| 3 | Green onions; white and green parts; cutin 1/4"diagonals | |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | ts | Chinese sesame oil |
| 1 | ts | Corn starch |
| 1 | tb | Soy sauce |
| 1 | tb | Hot bean sauce; or chili paste with garlic |
| 1 | ts | Hoisin sauce |
| 1 | tb | Catsup |
| 1 | ts | Hot sesame oil |
| 1 | ts | Sugar |
| 1 | tb | Fresh ginger;minced |
| 1 | tb | Fresh garlic;minced |
| 1 | Green pepper; cut in 1/2" dice | |
| Peanut oil to stir fry |
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