Kung Pao Chicken

Glaze

• 4 green onions, cut into pieces
• 4 garlic cloves
• 10 - 15 dried red chilies, stems removed
• 1 tbsp corn starch
• 1 tbsp dark brown sugar
• 1 tsp ground ginger
• ¼ tsp dried chili flakes, to taste
• 3 oz fermented black bean paste
  or 3 oz black bean garlic sauce
• 2 oz chicken stock
  or 2 oz chicken stock, low sodium
• 2 tbsp soy sauce
  or 2 tbsp soy sauce, light
• 2 tbsp black vinegar
• 1 tbsp Chinese cooking wine
• 2 tsp peanut oil

Sauté

• 20 oz water
• 24 oz chicken breast, skinless, boneless, cubed (1 in.)
• 1 oz peanut oil
• 6 oz bell peppers, diced (½ in.)
• 6 oz zucchini, sliced (¼ in.)
• 3 oz carrots, sliced (¼ in.)
• 2 oz raw unsalted peanuts, plus extra to garnish
• green onions, sliced on the bias, to garnish
• cooked rice, to serve (see Tip)