Kung Pao Chicken

Ingredients

• 1 ½ pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 ½ teaspoons cornstarch, divided
• 5 tablespoons soy sauce, divided
• 5 teaspoons sesame oil, divided
• ½ teaspoon black pepper
• 3 tablespoons water, plus 2 teaspoons, divided
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons vegetable oil
• 1 cup diced white onion, ¾-inch dice
• 1 cup green bell pepper, ¾-inch dice
• 1 cup red bell pepper, ¾-inch dice
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 8 pieces dried red chilies, cut in half, seeds removed
• 2 tablespoons roasted peanuts
• 1 tablespoon sliced green onions

Instructions 

1. Marinate the chicken – In a medium bowl, combine diced chicken, 1 ½ teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper. Set aside while preparing the other ingredients.
2. Stir fry sauce – Whisk in a medium bowl, 3 tablespoons water, 3 tablespoons soy sauce, rice vinegar, honey, and 1 tablespoon sesame oil. Set aside.
3. Cornstarch slurry – Whisk in a small bowl, 1 teaspoon cornstarch, and 2 teaspoons water. Set aside.
4. Heat a wok or large saute pan over medium-high heat. Add vegetable oil. Once hot, add the marinated chicken to the pan in a single layer. Cook without moving for 2 minutes. Stir and cook until no longer pink, about 2 minutes. Transfer to a clean bowl.
5. Turn the heat down to medium and add the onions, stir-fry for 1 minute. Add the bell peppers, stir-fry for 1 minute. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
6. Add the chicken back to the pan. Add the sauce and allow it to heat and bubble, 1 to 2 minutes.
7. Mix the cornstarch slurry and then gradually add it to the pan, stirring to combine. Stir and cook until the sauce thickens, about 1 minute.
8. Garnish with peanuts and green onions. Serve warm.