Ingredients:
- 500 grams chicken breasts, cut into cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon crushed red pepper flakes
Instructions:
Make the Sauce:
In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and crushed red pepper flakes. Set aside.
Cook the Chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken cubes and cook until browned and cooked through. Remove and set aside.
Cook the Vegetables:
In the same skillet, add the garlic and ginger. Cook for a minute. Add the bell peppers and cook until they start to soften.
Combine:
Return the chicken to the skillet. Add the sauce and cook until it thickens. Stir in the roasted peanuts and green onions.
Serve:
Serve the Kung Pao Chicken with steamed rice.
