This one is a lot easier than you'd think, and will have your local delivery place wondering why you never call any more. Sorry for the lack of prep pics, I wasn't planning on posting as it's something we just make every now and then and didn't think much of it. The wife took a picture of the finished product so I figured I'd share. You'll need: Approx. 1lb smoked chicken. Cut into bite sized pieces. I use thighs 1/2 cup chopped carrots, maybe 1/2" pieces 1 bell pepper or 3 jalapeños, diced. 3 or 4 dried Asian hot chiles, more or less depending on how spicy you want it. 3TB veg oil One bunch scallions. Chopped. Reserve tops (green parts) for garnish. 2 TB grated fresh ginger 2 cloves garlic, chopped fine 1/2 cup salted roasted peanuts. 1 can each sliced water chestnuts and straw mushrooms 1/2 cup Mirin or sherry For the sauce: 1/2 cup soy sauce 1TB Hoisin sauce 1 TB brown sugar 1-2 TB rice wine vinegar depending on taste 1tsp sesame oil 1TB chili garlic paste, or siracha 2TB corn starch It's best to get everything ready to go as it moves pretty fast. Heat the veg oil in a large skillet over high heat until it's just starting to smoke. Add the Asian chiles. Toss them for 30-40 seconds until they start to brown and you can smell them. Add the carrots and toss for a minute and a half or so, til they start to brown. Add the scallions and peppers and toss for 45 seconds or so. Then add the garlic and ginger and toss for another 30 seconds. Then add the drained water chestnuts and mushrooms and toss til they start to sizzle, a minute or two. Than add chicken and toss to warm through, maybe 2-3 minutes. You should have a pretty good fond built up on the bottom of the skillet by now. Toss in the mirin or sherry to deglaze. Stir until it's just about evaporated. Then toss your sauce in. Stir until thickened, add the peanuts and you're done. If it's too thick add a little water to get the consistency you want. Serve over rice and garnish with scallions.