Kung Pao Chicken

Marinating the Chicken

In a bowl, mix diced chicken with soy sauce, rice vinegar, hoisin sauce, and cornstarch. Let it marinate for at least 20 minutes.

Preparing the Sauce

In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water. Mix well and set aside.

Stir-Frying the Chicken

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

Add the marinated chicken and stir-fry until it is cooked through and slightly browned. Remove the chicken from the skillet and set aside.

Stir-Frying the Vegetables

In the same skillet, add the remaining tablespoon of vegetable oil.

Add the minced garlic, ginger, and dried red chilies, and stir-fry for about 30 seconds until fragrant.

Add the red and green bell peppers and stir-fry for about 3-4 minutes until they start to soften.

Combining Ingredients

Return the cooked chicken to the skillet.

Pour the prepared sauce over the chicken and vegetables, and toss everything together until well combined and heated through.

Add the roasted peanuts and chopped green onions, and drizzle with sesame oil. Stir to combine.

Serving