Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! The best part, this quick stir fry meal is ready in just 20 minutes.

Ingredients

    1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces
    2 1/2 teaspoons cornstarch, (6g) divided
    5 tablespoons soy sauce , (75ml) divided
    5 teaspoons sesame oil, (10ml) divided
    1/2 teaspoon black pepper
    3 tablespoons water, (45ml)
    3 tablespoons rice vinegar, (45ml)
    3 tablespoons honey, (45ml)
    2 tablespoons vegetable oil, (30ml)
    1 cup diced white onion, (115g) 3/4-inch dice
    2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
    1 tablespoon minced garlic, (10g)
    1 tablespoon minced ginger, (9g)
    8 pieces dried red chilies, cut in half and seeds removed
    2 tablespoons roasted peanuts, (22g)
    1 tablespoon thinly sliced green onions, (1g)

Full Recipe ===> jessicagavin