Step 1

Heat 1 tablespoon oil in a wok or large saute pan over medium-high heat.  Add chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside.  Transfer cooked chicken to a separate plate and set aside.

Step 2

Add the remaining 1 tablespoon of oil to the pan.  Then stir in the red and green bell peppers, garlic, peanuts and chopped red chili peppers.  Saute for 3-4 minutes, or until the garlic is fragrant and the peppers are slightly softened, stirring frequently.  Stir in the Kung Pao Marinade, and then let the mixture simmer until the marinade has thickened (about 1 minute).  Add the cooked chicken back in and toss to combine.  Remove from heat.

Step 3

Serve immediately with rice or quinoa, topped with garnishes if desired.

Step 4

Whisk all ingredients together until combined.