In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tbsp. of the sauce to a medium bowl. Add this to chicken and toss to coat. Marinate at room temperature for 10 minutes.
In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.
Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 tbsp. water if skillet is dry.)
Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, or pasta which ever you prefer.
Source: Home Cooking
By Raymonde from North Bay, Ontario
Thank you I could not find my Kung Pao Chicken
recipe recently. This sounds great, can't wait
to make it.
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