Chicken in Kung Pao sauce

Ingredients:

• 2 tsp cornstarch
• 3 tablespoons soy sauce
• 3 tbsp. l. rice vinegar
• 700 g skinless and boneless chicken thighs, cut into 2 cm cubes.
• 2 tablespoons hoisin sauce
• 1 teaspoon of sugar
• 2 cloves of garlic
• 5 cm of ginger root
• 2 tbsp. neutral vegetable oil
• 2–3 dried red chili peppers
• 220g green beans or Chinese long beans, cut diagonally into 2.5cm pieces.
• 1 small red bell pepper, seeded and thinly sliced
• Half a bunch of green onions, sliced ​​diagonally
• 0.5 tsp ground Sichuan pepper or black pepper and coriander seeds
• 0.5 cups unsalted roasted peanuts + extra for serving
• Boiled white rice for serving

Preparation:

1. In a medium bowl, combine cornstarch, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Add the chicken, then toss to coat, and let marinate at room temperature for 20 minutes.
2. In a small bowl, combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar, and 2 tablespoons water. Grate the garlic and ginger directly into the sauce. Stir and set aside.
3. Heat a wok or large skillet over medium-high heat. Add oil, then add the chicken. Stir-fry until browned on the outside, 3–5 minutes. Add the chili, green beans, red pepper, white parts of the scallions, ground Sichuan pepper, and peanuts. Stir-fry until crisp-tender, 3–5 minutes.
4. Add the sauce and simmer until slightly thickened and the chicken is cooked through, 2–4 minutes. Sprinkle the chicken with green onions and peanuts. Serve with rice.