Kung Pao Chicken

Ingredients

• 2 / cut into small cubes Boneless, skinless chicken breasts,

  For the Chicken
• 1 tablespoon Soy sauce

  For the Chicken
• 1 tablespoon Shaoxing wine or dry sherry

  For the Chicken
• 1 tablespoon Cornstarch

  For the Chicken
• 1 teaspoon Sesame oil

  For the Chicken
• 2 tablespoons Soy sauce

  For the Sauce
• 1 tablespoon Hoisin sauce

  For the Sauce
• 1 tablespoon Rice vinegar

  For the Sauce
• 1 tablespoon Sugar

  For the Sauce
• 1/4 cup Chicken broth

  For the Sauce
• 2 tablespoons Vegetable Oil

  For Stir-Frying
• 3-4 cloves / minced Garlic

  For Stir-Frying
• 1/2 teaspoon / minced Ginger

  For Stir-Frying
• 1/2 teaspoon / (adjust to your desired spice level) Red pepper flakes

  For Stir-Frying
• 1 / cut into small pieces Red bell pepper

  For Stir-Frying
• 1/2 cup Unsalted roasted peanuts

  For Stir-Frying
• 2-3 / chopped Green onions

  For Stir-Frying
• 1 teaspoon / (for thickening) Cornstarch mixed with 1 tablespoon water

  For Stir-Frying