Kung Pao Chicken

INGREDIENTS

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup roasted peanuts
• 4-5 dried red chilies
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 inch ginger, grated
• Green onions, thinly sliced for garnish

RECIPE

1. In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, rice vinegar, brown sugar, and sesame oil. Set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the chicken and stir-fry for 5-7 minutes, or until browned and cooked through.
3. Add the red and green bell peppers, dried red chilies, garlic, and ginger to the skillet. Stir-fry for 2-3 minutes, or until the peppers are slightly softened.
4. Add the sauce to the skillet and stir to coat the chicken and vegetables. Continue to stir-fry for another 2-3 minutes, or until the sauce has thickened.
5. Add the roasted peanuts and stir to combine.
6. Serve the Kung Pao Chicken hot, garnished with sliced green onions.