Kung Pao Chicken

Kung Pao Chicken:

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, diced
• 1/2 cup unsalted peanuts
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• Cooked rice for serving

Instructions:

1. In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or skillet over high heat.
3. Add diced chicken and stir-fry until browned and cooked through. Remove from the wok.
4. In the same wok, add garlic, ginger, and peanuts. Stir-fry for a minute.
5. Add diced bell peppers and continue stir-frying until they are slightly tender.
6. Return the cooked chicken to the wok.
7. Pour the sauce mixture over the chicken and vegetables. Toss to coat evenly.
8. Add crushed red pepper flakes for spice and stir well.
9. Serve the Kung Pao Chicken over cooked rice.