Hunan Kung Pao

Ingredients and Weight:

• Boneless, skinless chicken breast: 1.5 pounds, cut into 1-inch pieces
• Vegetable oil: 4 tablespoons
• Dried red chilies: 8, broken into pieces
• Green onions: 1 bunch, chopped
• Garlic: 6 cloves, minced
• Ginger: 2 tablespoons, minced
• Soy sauce: 1/4 cup
• Rice vinegar: 2 tablespoons
• Shaoxing wine (Chinese rice wine): 2 tablespoons (optional)
• Sugar: 2 tablespoons
• Cornstarch: 1 tablespoon
• Peanuts: 1 cup, roasted and unsalted
• Sesame seeds: 2 tablespoons

Preparation Time:

• 15 minutes

Cooking Time:

• 10-15 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, marinate the chicken in the soy sauce, rice vinegar, Shaoxing wine (if using), and sugar for at least 15 minutes.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the red chilies, green onions, garlic, and ginger. Cook, stirring constantly, until fragrant and softened, about 2 minutes.
4. Return the chicken to the skillet and stir in the cornstarch. Cook until the sauce thickens, about 1-2 minutes.
5. Stir in the peanuts and sesame seeds. Serve immediately.

Nutritional Information:

• Calories: 400 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Spicy and savory
• Crunchy and satisfying
• Chinese-American fusion

User Comments:

• "This dish was the perfect blend of spicy and savory. The chicken was tender and juicy, and the sauce was incredibly flavorful."
• "I love the combination of peanuts and sesame seeds in this dish. It adds a nice crunch and extra flavor."
• "This is a great dish for a casual dinner party or a simple weeknight meal."

Special Precautions and Tips:

• If you don't like spicy food, reduce the amount of dried red chilies in the recipe.
• To make the dish gluten-free, use tamari sauce instead of soy sauce.
• For a more authentic flavor, use Chinese fermented black beans in the sauce.