Kung pao chicken

Ingredients:
1 tbsp sugar
2 tbsp sambal
1/4 cup naturally brewed soy sauce
1 tbsp sesame oil
zest and juice of 1 lemon
2lbs dark chicken meat (from the legs/or thighs)cut into 1/2 inch dice
1/4 cup corn starch
kosher salt and freshly ground black pepper
5 tbsp grapeseed or canola oil
3tbsp minced garlic
2tbsp minced ginger
1tsp coarsely ground szechuan peppercorns
2cups carrot nubs,sliced 1/4 inch dice
1 cup unsalted roasted peanuts


Prepartion:
In a small bowl combine the sugar,sambal,soy sauce,sesame oil and the lemon zest and juice and stir to dissolve the sugar.set aside.
In a large bowl,combine the chiken and the cornstarch and season the salt and pepper.Toss the chicken to coat it lightly in the cornstarch,remove the chicken to a plate,and set it aside.
Heat a wok over high heat.Add 2 tbsp of the oil and swirl to coat the pan.When the oil hot, add half the chickenand stir fry,separating the pieces,until the chicken is cooked through 3 - 4 mins.transfer the chicken to a plate ,add 2 more tbsp of the oil,swirl and when the oil is hot,stir fry teh remaining chicken.transfer teh chicken to the plate.
add the remaining tbsp of oil and swirl.when the oil is hot add the garlic,ginger and peppercorns and stir fry until softened, about 30 seconds.Add the carrots ,celery and peanuts and stir fry until the flavors have combined,about 2 mins.Add the sugar mixture and when it simmers,return the chicken to the pan.stir to combine.

make a bed of the rice on a platter,top with thw stir fry,a nd serve.