Kung Pao Chicken

Step 1

Add diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.

Step 2

To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.

Step 3

Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.

Step 4

Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.

Step 5

Allow it to cook without moving for 2 minutes. Stir and cook for 2 minutes then transfer to a clean bowl.

Step 6

Turn heat down to medium and add the onions, stir-fry for 1 minute.

Step 7

Add the bell peppers and stir-fry for 1 minute.

Step 8

Add the garlic, ginger, and chili peppers, and cook for 1 minute.

Step 9

Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.

Step 10

Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.

Step 11

Garnish with peanuts and green onions.