Gong Bao Chicken with Shiitake Mushrooms

Ingredients

• Chicken breast (1 lb, cut into bite-sized pieces)
• Roasted peanuts (1/2 cup)
• Shiitake mushrooms (1 cup, sliced)
• Green onions (3, chopped)
• Ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Dried red chili peppers (4-5, adjust to taste)
• Sesame oil (2 tablespoons)
• Sugar (1 tablespoon)
• Rice vinegar (1 tablespoon)
• Soy sauce (3 tablespoons)
• Cornstarch (1 tablespoon)
• Vegetable oil (2 tablespoons (for stir-frying))

Instructions

1. In a bowl, whisk together the cornstarch, soy sauce, rice vinegar, sugar, and sesame oil to create a marinade.
2. Add the chicken pieces to the marinade, tossing to ensure they are well-coated. Let it marinate for 10 minutes.
3. Heat a wok or large skillet over high heat and add the vegetable oil, swirling to coat the bottom.
4. Add the dried red chili peppers to the hot oil and stir-fry for about 30 seconds until fragrant.
5. Stir in the minced garlic and ginger, cooking for another 30 seconds until they release their aroma.
6. Add the marinated chicken to the wok and stir-fry for 2-3 minutes, cooking until the chicken is browned and cooked through.
7. Incorporate the sliced shiitake mushrooms and chopped green onions, stir-frying for an additional 2-3 minutes until the vegetables are tender.
8. Finally, add the roasted peanuts and stir-fry for another minute to combine all the ingredients.
9. Serve hot over steamed rice, and enjoy!