Kung Pao Chicken

Ingredients

• 1 pound Chicken Breast (skinless and boneless)
• 1 tbsp Rice Vinegar
• 2 tsp Cornstarch
• 2 tbsp Soy Sauce
• 2 tbsp Soy Sauce
• 1/2 tbsp Dark Soy Sauce
• 2 tbsp Hoisin Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1 tbsp Honey
• 1/4 cup Oil
• 1/2 Red Bell Pepper (cut into square)
• 1/2 Green Bell Pepper (cut into square)
• 3 clove Garlic
• 8 Dried Chili Pepper (chopped)
• 1/2 cup Roasted Peanut
• 3 stalk Green Onion (chopped)

Instructions

1. 1

   In a large bowl, combine all chicken marinade ingredients. Stir to coat the chicken and set aside for 10 minutes.

2. 2

   In another bowl, whisk together all the sauce ingredients. Set aside.

3. 3

   In a large pan, heat ⅛ cup oil over medium-high heat and cook the chicken for 2-4 minutes, or until slightly brown on the outside. Transfer the chicken to a bowl.

4. 4

   Add the remaining oil and stir fry the red bell pepper, green bell pepper, dried chili, and garlic. Stir fry for 2 minutes.

5. 5

   Add the sauce mixture, and peanut and stir until well combined. Return the cooked chicken to a pan, cook and stirring for 2 minutes.

6. 6

   Stir in green onion and cook until the sauce is thicken. Serve with a warm rice or noodles. Enjoy!