Kung Pao Chicken

Sauce

• 1/4 cup (60 ml) chicken broth
• 3 tbsp brown sugar
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) soy sauce
• 2 tsp cornstarch

Chicken

• 2 tbsp cornstarch
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 lb (450 g) boneless, skinless chicken thighs, cubed
• 3 dried chili peppers, seeded and thinly sliced lengthwise
• 1 tsp Sichuan peppercorns, crushed
• 2 tbsp (30 ml) vegetable oil
• 2 garlic cloves, chopped
• 2 tbsp fresh ginger, chopped
• 1 red bell pepper, seeded and diced
• 1 celery stalk, diced
• 2 green onions, cut into 1/2-inch (1 cm) pieces
• 1/4 cup (40 g) roasted peanuts