Ingredients:

    1.1 lbs boneless, skinless chicken breast

    2 tablespoons soy sauce

    1 tablespoon cooking wine/water

    1/2 teaspoon salt

    1 tablespoon cornstarch

    2 tablespoons oil

    1.75 oz peanuts

    2 cloves garlic

    1 cm ginger

    2 scallions

    1/2 red bell pepper

    1/2-3/4 cup water

    1 tablespoon hoisin sauce

    1 teaspoon ground Sichuan pepper

    A pinch of chili flakes (optional)

Instructions:

    Cut the chicken breast into 1x1 cm cubes. In a bowl, combine with soy sauce, cooking wine/water, salt, and cornstarch.

    Heat the oil in a pan and fry the peanuts until golden. Remove to a plate.

    Fry the garlic, ginger, and scallions in the pan.

    Add the chicken and fry until white.

    Add the water, hoisin sauce, ground Sichuan pepper, and chili flakes (optional).

    Simmer the chicken for about 10 minutes, or until tender.

    Add the red bell pepper and cook for another 2-3 minutes.

    Serve the kung pao chicken with the fried peanuts.

Tips:

    You can substitute chicken thighs for chicken breasts.

    You can use teriyaki sauce instead of hoisin sauce.

    You can use cayenne pepper instead of Sichuan pepper.

    You can omit the chili flakes if you don't like spicy food.

    You can serve kung pao chicken with rice, noodles, or salad.

Enjoy!