Gong Bao Chicken with Peppers and Rice

It makes excellent use of familiar chicken, peppers, onion, soy sauce, and rice while introducing two distinctive Sichuan pantry flavors. The sauce can be mixed in advance, the cooking takes less than 15 minutes, and the child's portion can be removed before the dried chiles and peppercorn become prominent.

• Chinkiang black vinegar: Malty, dark Chinese rice vinegar that gives the sauce its characteristic tang. Find it at H Mart; substitute unseasoned rice vinegar plus 1/2 teaspoon balsamic vinegar.
• Sichuan peppercorns: Fragrant and citrusy with a numbing sensation rather than ordinary chile heat. H Mart is the best listed source; omit for a mild version rather than replacing with black pepper.
• Dried Chinese chiles: H Mart carries several varieties. Chile de árbol from Walmart, Safeway, or Whole Foods is a reasonable substitute; leave whole for gentler heat.
• Baijiu: A strong Chinese grain spirit used here only in the optional adult drink. H Mart availability varies; vodka is the practical substitute.

1. Rinse the jasmine rice. Cook it according to its package or rice-cooker directions while preparing the stir-fry.
2. Cut the chicken into 3/4-inch pieces. Toss it with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the sesame oil; set aside for 10 minutes.
3. Cut the bell pepper and onion into 3/4-inch pieces. Slice the scallions, keeping the white and green parts separate. Mince the garlic and ginger.
4. Snip the dried chiles in half and shake out most seeds for moderate heat. For a child-sensitive meal, leave the chiles whole or reserve them until after removing the child's portion.
5. Toast the Sichuan peppercorns in a dry pan for about 1 minute, then crush them. This step is optional.
6. Mix the sauce: remaining 1 tablespoon soy sauce, black vinegar, sugar, remaining 1 teaspoon cornstarch, and 3 tablespoons water.
7. Brew 3 cups jasmine tea for 3–4 minutes. Remove the tea, cool, and refrigerate or pour over plenty of ice.

1. Heat the wok or skillet over high heat until hot. Add 2 teaspoons neutral oil, then spread the chicken in one layer. Let it sear for 1 minute before stirring; cook for another 3–4 minutes until nearly done. Transfer to a clean plate.
2. Add the remaining oil. Stir-fry the onion and bell pepper for 2–3 minutes so they soften but retain some bite.
3. Add the scallion whites, garlic, and ginger. Stir for 30 seconds.
4. If everyone welcomes the spice, add the dried chiles and crushed Sichuan peppercorn now and stir for 20 seconds. Otherwise, return the chicken first, cook it through, and remove a mild child's portion before adding the spices to the adult portion.
5. Return the chicken to the wok. Stir the sauce again, pour it around the hot pan, and toss for 1–2 minutes until glossy and the chicken reaches 165°F.
6. Fold in the peanuts and scallion greens. Remove from heat immediately so the peanuts stay crisp.

Spoon rice into bowls and top with the chicken, peppers, sauce, and extra scallion greens. Do not serve the whole dried chiles as food; move them aside. For the child, emphasize chicken, sweet pepper, rice, and peanuts only if there is no allergy concern. Cucumber slices make a cooling side. Refrigerate leftovers for up to 3 days, preferably storing extra peanuts separately; reheat in a skillet with a splash of water.