Kung Pao Chicken with Peanuts & Chiles

Put the rice in a medium saucepan with water as the package directs, and bring it to a boil over high heat.

For this step: jasmine rice

While the water heats, wash and dry the green onions, chiles and cilantro.

For this step: green onions, Fresno chiles, Fresh cilantro

Once the water boils, stir the rice, cover, and turn the heat to low. Cook until the rice is tender and has absorbed the water, 15 to 18 minutes, then take it off the heat and keep it covered until serving.

While the rice cooks, whisk the sake, soy sauce, sesame oil, cornstarch, water, brown sugar and rice vinegar in a medium bowl until smooth.

For this step: sake, soy sauce, toasted sesame oil, cornstarch, water, light brown sugar, rice vinegar

Cut the chicken into bite-size pieces, put it in a bowl, and toss it with some of the sauce. Let it sit while you prep the vegetables.

For this step: boneless, skinless chicken thighs

Peel the red onion and cut it into wedges about ½ inch thick. Drain the water chestnuts and put them in a bowl with the onion.

For this step: red onion, sliced water chestnuts

Thinly slice the green onions, keeping the white parts and green tops apart. Thinly slice the chiles, then peel and thinly slice the garlic, and add both to the green onion whites.

For this step: garlic

Pick the cilantro leaves, roughly chop them, and set them aside with the green onion tops for finishing.

Heat enough canola oil to lightly coat the bottom of a large skillet or wok over medium-high heat.

For this step: Canola oil

Once the oil shimmers, add the chicken and cook, stirring now and then, until browned and nearly cooked through, 6 to 8 minutes. Move it to a plate.

Add the red onion and water chestnuts to the pan and stir-fry until the onion starts to soften, 2 to 3 minutes.

Add the chiles, garlic and green onion whites and stir-fry until fragrant, 30 seconds to 1 minute.

Whisk the rest of the sauce again, since the cornstarch settles. Return the chicken to the pan with the sauce and peanuts, and toss until the sauce is glossy and the chicken reaches 165°F, 1 to 2 minutes.

For this step: roasted unsalted peanuts

Take the pan off the heat, fold in the green onion tops and cilantro, and serve over the rice.