Kung Pao Chicken

Make Marinade: Combine chicken marinade ingredients in a bowl then add chicken to the marinade and set aside.

Make Sauce: Stir together sauce ingredients then set aside.

Stir Fry: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.

Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.

Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).

Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried peppers, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.

Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.

Serve: Remove from heat and serve with hot cooked rice.