Kung Pao Chicken

Because everyone needs a little PAO every now and then...

Adapted from SeaSaltWithFood

2 boneless, skinless chicken breasts, cubed
1 tbsp. peanut oil
4 scallions, cut into 1" pieces
3 cloves garlic, finely chopped
15 dried chilies, roughly chopped*
1 red bell pepper, chopped into bite-size pieces
1/2 cup peanuts

Rice, to serve

Marinade
1 tbsp. mirin
4 tsp. soy sauce
1 egg white
2 tsp. corn starch

Sauce
4 tbsp. balsamic vinegar (or chinese black vinegar if you can find it)
Scant 1/2 cup soy sauce
2 tsp. sesame oil
4 tsp. sugar
2 tsp. corn starch
2/3 cup water
1 tsp. powdered ginger
1 tsp. szechuan seasoning

*I chop these to bring more heat consistently throughout the dish, but if you don't want it hot leave them whole and eat around them. I just can't handle a whole mouthful of pow! anymore.

Mix marinade ingredients and marinate chicken for an hour. Chop and prep the rest of the ingredients while you wait. Mix all sauce ingredients together and set aside.

When chicken is done marinating, heat peanut oil in a wok on high heat. Add garlic and chilies, cook until chilies begin to darken (probably less than a minute) - stirring constantly so as not to burn anything.

Add chicken to wok, marinade and all - just dump it all in there, and cook until mostly done, about 6 minutes. Stir frequently!

Add bell pepper and cook for 2 minutes more until the bell pepper just starts to soften.

Add green onions and peanuts, stir and cook for 30 seconds.

Add sauce, bring to a boil and let cook for 1-2 minutes until sauce begins to thicken.

Serve over rice. I doubled the sauce in this recipe to make sure there is plenty to go over rice.