Hunan Kung Pao

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons vegetable oil
• 1/2 cup red bell pepper, cut into cubes
• 1/2 cup dry-roasted peanuts
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup black bean sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Directions

1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the chicken and cook until lightly browned, about 5 minutes.
3. Add the bell peppers, peanuts, garlic and ginger. Stir-fry until the vegetables are softened, about 5 minutes.
4. Stir in the black bean sauce, rice wine vinegar, soy sauce, sesame oil and red pepper flakes (if using).
5. Reduce the heat to low and simmer for 10 minutes.
6. Season with salt and pepper, to taste.
7. Serve with steamed white rice.

Interesting Facts

• Kung Pao chicken is a popular Chinese dish that originated in the Sichuan province of China.
• The dish is named after Ding Baozhen, a governor of Sichuan in the late 19th century.
• The dish is traditionally made with chicken, but variations using beef, shrimp, or tofu can also be found.
• Be sure to use freshly roasted peanuts for the best flavor.