Gong Bao Chicken

Ingredients

• Chicken breast (1 pound, diced into bite-sized cubes)
• Vegetable oil (2 tablespoons)
• Dried red chilies (5-6, adjust to taste)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Bell peppers (1 cup, diced (any color))
• Scallions (3, sliced (white and green parts separated))
• Peanuts (1/2 cup, roasted and unsalted)
• Soy sauce (1/4 cup)
• Rice vinegar (1 tablespoon)
• Sugar (1 tablespoon)
• Cornstarch (1 tablespoon)
• Water (2 tablespoons (for cornstarch slurry))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a small bowl, mix together the soy sauce, rice vinegar, sugar, and cornstarch with water to create a slurry. Set aside for later use.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add the dried red chilies to the hot oil and stir-fry for a few seconds until they become fragrant and slightly darkened.
4. Stir in the minced garlic and ginger, cooking for about 30 seconds until aromatic.
5. Add the diced chicken cubes to the wok, stir-frying until they are cooked through and lightly browned, approximately 5-6 minutes.
6. Next, add the diced bell peppers and the white parts of the scallions, stir-frying for 2-3 minutes until the peppers are tender yet still crisp.
7. Pour the prepared sauce mixture into the wok, stirring well to coat the chicken and vegetables evenly.
8. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
9. Season with salt and pepper to taste, adjusting as needed.
10. Garnish with the green parts of the sliced scallions before serving.
11. Serve hot alongside steamed rice for a complete meal.