No Fry Kung Pao Chicken

There’s no reason to deep-fry chicken to make this take-out favorite. Walnuts offer a deep, nutty crunch.

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon Shaoxing or dry sherry

1⁄2 cup walnut pieces

1 tablespoon sesame oil, preferably toasted sesame oil

16 dried red Asian chiles

1 carrot, peeled and fi nely diced

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

3⁄4 pound boneless skinless chicken breasts, cut into 1⁄4-inch strips

2 medium scallions, cut into 1-inch pieces

1 medium green bell pepper, cored, seeded, and diced

1⁄4 teaspoon crushed Szechuan peppercorns or 1 teaspoon finely grated orange zest

1 teaspoon cornstarch or arrowroot, dissolved in 1 tablespoon water in a small bowl

• Mix the soy sauce, rice vinegar, and Shaoxing or sherry in a small bowl; set aside.
• Toast the walnuts in a dry wok or high-sided sauté pan set over medium-high heat until aromatic and lightly browned, about 3 minutes, stirring almost constantly. Transfer to a small bowl.
• Swirl the sesame oil into the wok or pan. Add the chiles, carrot, garlic, and ginger; stir-fry for 1 minute.
• Add the chicken strips; stir-fry, tossing constantly, until lightly browned and almost cooked through, about 2 minutes.
• Add the scallions, bell pepper, and Szechuan peppercorns or orange zest; stir-fry until aromatic, about 1 minute.
• Return the walnuts to the pan, then pour in the soy sauce mixture. Bring the sauce to a simmer. Cook, stirring occasionally, for 1 minute.
• Stir in the cornstarch or arrowroot mixture. Simmer until just thickened, probably less than 20 seconds. Immediately remove from the heat and let rest for a couple of minutes before serving.

Makes 4 servings