Kung Pao Chicken Stir-Fry

Ingredients

• •1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• •2 tbsp vegetable oil
• •1 red bell pepper, diced
• •1 green bell pepper, diced
• •1 cup broccoli florets
• •1 cup snap peas
• •3 cloves garlic, minced
• •1 inch ginger, minced
• •1/4 cup roasted peanuts
• •2 green onions, sliced (for garnish)
• •1/4 cup soy sauce
• •2 tbsp rice vinegar
• •1 tbsp hoisin sauce
• •1 tbsp cornstarch
• •1 tbsp water
• •1 tsp crushed red pepper flakes (adjust to taste)
• •Salt and pepper to taste

Instructions

1. 1

   In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, cornstarch, water, and crushed red pepper flakes to create the sauce. Set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the chicken pieces to the skillet and season with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil. Add garlic, ginger, and all the vegetables (bell peppers, broccoli, and snap peas). Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

5. 5

   Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.

6. 6

   Remove from heat and stir in the roasted peanuts. Garnish with sliced green onions before serving.

7. 7

   Serve hot over rice or noodles, if desired.