Kung Pao Chicken

To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking.

While the chicken and peppers are cooking, make the sauce.

To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine.

Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked.

Add the sauce to the skillet with the chicken, stir, and allow sauce to simmer for about 2 to 3 minutes, or until slightly reduced and thickened; scrape the sides of the skillet with a rubber spatula to prevent the sauce from burning.

Optionally garnish with peanuts and/or green onions and serve immediately.