Kung Pao Chicken

This dish packs some serious punch, so if you like hot then this is the recipe for you!  We were craving some Chinese food but without the extra sodium and unclean ingredients!  Here is a way to indulge without falling off the wagon.
1 cup long grain brown rice
3 tbsp low-sodium soy sauce, divided
1 tsp aji-mirin (Japanese rice wine)
12 oz boneless, skinless chicken breasts cut into 3/4 inch dice
1/2 cup low-sodium chicken broth
1/4 cup Chinese black vinegar or balsamic vinegar
4 1/2 tsp arrowroot
1 tsp organic evaporated cane juice
1 tsp toasted sesame oil
1 tbsp peanut, safflower or sunflower oil
6 to 10 small dried red chiles (preferably szechuan chiles), halved crosswise and seeded.
2 tsp whole Szechuan peppercorns
1 large red bell pepper, cut into 3/4 inch dices
6 scallions, white and light green parts only, cut into 3/4 inch pieces
6 garlic cloves thinly sliced
1 1-inch piece fresh ginger, peeled and thinly sliced
2 tbsp roasted unsalted peanuts

(I'm not kidding, this is some serious kick!  But it is delicious)

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