Kung Pao Chicken Stir Fry

Ingredients

• Black pepper - To taste
• Salt - To taste
• Cooking oil - 2 tablespoons
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Green onions - 4, sliced
• Roasted peanuts - 1/2 cup
• Onion - 1, diced
• Bell peppers - 2, diced
• Dried red chili peppers - 4, chopped
• Ginger - 1 tablespoon, minced
• Garlic - 3 cloves, minced
• Sesame oil - 1 tablespoon
• Hoisin sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Soy sauce - 3 tablespoons
• Chicken breast - 2, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, and minced ginger.
2. Add the chicken pieces to the marinade and let it sit for 10 minutes.
3. In a separate small bowl, dissolve cornstarch in water to make a slurry.
4. Heat cooking oil in a large skillet or wok over high heat.
5. Add the marinated chicken and stir fry until cooked through, about 5-7 minutes.
6. Remove the chicken from the skillet and set aside.
7. In the same skillet, add chopped dried red chili peppers and stir fry for 1 minute.
8. Add diced bell peppers and onion to the skillet and stir fry for another 3-4 minutes, until the vegetables are slightly tender.
9. Return the cooked chicken to the skillet and mix well with the vegetables.
10. Pour in the cornstarch slurry and stir fry for another 2 minutes, until the sauce thickens.
11. Add roasted peanuts and sliced green onions to the skillet and stir fry for an additional minute.
12. Season with salt and black pepper to taste.
13. Serve hot with steamed rice or noodles.