Gong Bao Chicken

Ingredients

• Pepper - To taste
• Salt - To taste
• Vegetable oil - 2 tablespoons
• Scallions - 2, sliced
• Cornstarch - 1 tablespoon, dissolved in 2 tablespoons of water
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Garlic - 3 cloves, minced
• Dried red chilies - 6, whole
• Bell peppers - 2, diced
• Peanuts - 1/2 cup, unsalted
• Chicken breast - 2, boneless and skinless, cut into small cubes

Instructions

1. In a small bowl, mix together soy sauce, rice vinegar, sugar, and cornstarch-water mixture. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add dried red chilies and stir-fry for a few seconds until fragrant.
4. Add minced garlic and ginger, and stir-fry for another 30 seconds.
5. Add chicken cubes and stir-fry until they are cooked through and slightly browned.
6. Add diced bell peppers and peanuts, and stir-fry for 2-3 minutes until the peppers are slightly tender.
7. Pour the sauce mixture into the wok and stir well to coat the chicken and vegetables.
8. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
9. Season with salt and pepper to taste.
10. Garnish with sliced scallions.
11. Serve hot with steamed rice.