KUNG PAO CHICKEN INGREDIENTS:
2 Tablespoons vegetable or peanut oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 cloves garlic, minced
1/2 cup peanuts
4 dried red Chinese or arbol chili peppers, seeds removed and finely chopped*
1 batch Kung Pao Marinade (see below)
garnishes for serving: thinly-sliced green onions, toasted sesame seeds
KUNG PAO MARINADE INGREDIENTS:
1/4 cup water
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 Tablespoon cornstarch or arrowroot powder
1 Tablespoon honey
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
TO MAKE THE KUNG PAO CHICKEN:
Heat 1 tablespoon oil in a wok or large saute pan over medium-high heat. Add chicken breast pieces and saute for 5 minutes, flipping occasionally, or until the chicken is completely cooked through and no longer pink inside. Transfer cooked chicken to a separate plate and set aside.
Add the remaining 1 tablespoon of oil to the pan. Then stir in the red and green bell peppers, garlic, peanuts and chopped red chili peppers. Saute for 3-4 minutes, or until the garlic is fragrant and the peppers are slightly softened, stirring frequently. Stir in the Kung Pao Marinade, and then let the mixture simmer until the marinade has thickened (about 1 minute). Add the cooked chicken back in and toss to combine. Remove from heat.
Serve immediately with rice or quinoa, topped with garnishes if desired.
TO MAKE THE KUNG PAO MARINADE:
Whisk all ingredients together until combined.