Gong Bao Chicken

Ingredients

• Pepper (to taste)
• Salt (to taste)
• Vegetable oil (2 tablespoons)
• Scallions (2, sliced)
• Cornstarch (1 tablespoon, dissolved in 2 tablespoons of water)
• Sugar (1 teaspoon)
• Rice vinegar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Ginger (1 tablespoon, minced)
• Garlic (3 cloves, minced)
• Dried red chilies (6, whole)
• Bell peppers (2, diced)
• Peanuts (1/2 cup, unsalted)
• Chicken breast (2, boneless and skinless, cut into small cubes)

Instructions

1. In a small bowl, mix together soy sauce, rice vinegar, sugar, and cornstarch-water mixture. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add dried red chilies and stir-fry for a few seconds until fragrant.
4. Add minced garlic and ginger, and stir-fry for another 30 seconds.
5. Add chicken cubes and stir-fry until they are cooked through and slightly browned.
6. Add diced bell peppers and peanuts, and stir-fry for 2-3 minutes until the peppers are slightly tender.
7. Pour the sauce mixture into the wok and stir well to coat the chicken and vegetables.
8. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
9. Season with salt and pepper to taste.
10. Garnish with sliced scallions.
11. Serve hot with steamed rice.