Kung Pao Chicken

Adapted from ???  I've been making this for too long to remember!

This is probably my absolute favorite chinese food recipe that I make.  I love the touch of spiciness, all of the veggie options that you can add to the dish, and the peanuts for some extra crunch.  I'm actually quite surprised that I haven't already posted it on this blog!  Feel free to add or subtract some red pepper flakes to adjust the spice level to your preference!

Ingredients:

• 1 lb boneless chicken breasts, cut into 1” pieces
• 1 Tbs cornstarch
• 2 tsp sesame oil
• 3 Tbs green onions (chopped)
• 3 garlic cloves (minced)
• ½ tsp crushed red pepper flakes
• ½ tsp powdered ginger
• 2 Tbs rice wine vinegar
• 2 Tbs soy sauce
• 2 tsp sugar
• 1/3 cup dry roasted peanuts
• Vegetables (such as red bell pepper, water chestnuts, snap peas, green beans)

Directions:

• Combine chicken and cornstarch in a small bowl and toss to coat.  Heat oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside.  Remove chicken from wok.
• Add onions, garlic red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.  Combine vinegar, soy sauce, and sugar, in a small bowl.  Mix well and add the sauce to the wok.
• Return chicken to the wok and coat with sauce.  Stir in peanuts.  Heat thoroughly.  Top with additional onions.  Serve with rice.