Kung Pao Chicken

In a large bowl, combine the cubed chicken with 1 teaspoon of the cornstarch, plus the salt and pepper. Mix well to evenly coat the chicken, then set it aside.

In a small bowl, combine the remaining 2 teaspoons cornstarch with the chicken stock, hoisin sauce, soy sauce, oyster sauce and Sriracha sauce. Stir until the cornstarch is fully dissolved and the sauce is smooth. Set the sauce mixture aside.

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Stir-fry the chicken in batches, making sure not to overcrowd the pan, until it's no longer pink in the center, four to five minutes per batch. Remove the chicken from the pan and keep it warm.

In the same skillet, add the remaining 1 tablespoon peanut oil. Once it's heated, add the red onion and red pepper, then stir-fry until they're crisp-tender, two to five minutes. Add the minced garlic and ginger, and cook for one minute longer, until fragrant.

Give the sauce mixture a quick stir, then pour it into the skillet with the vegetables. Bring the sauce to a boil, stirring constantly, until it thickens, about two minutes. Return the cooked chicken to the pan, tossing to coat it evenly, and cook until it's heated through. Stir in the cilantro and peanuts just before serving.