We found a recipe for Kung Pao Chicken, I mixed up the marinade and chopped the ingredients, and Mark worked his stir-fry magic.
The recipe called for 8 to 10 dried red chilis. Mark used only 2, and it was smokin’ hot! The stir-frying of the peppers made us all choke, but it was worth it.
The chicken wasn’t quite as dark in color as we expected, but the flavor was good.