Kung Pao Chicken

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into small cubes
• 2 tbsp vegetable oil
• 1/2 cup roasted peanuts
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 4 dried red chili peppers, chopped
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp cornstarch
• 1 tsp sesame oil
• Salt, to taste
• Pepper, to taste

Instructions:

1. In a small bowl, mix together soy sauce, rice vinegar, honey, cornstarch, and sesame oil. Set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add chicken and stir-fry until fully cooked, about 5-6 minutes. Season with salt and pepper, then remove from pan and set aside.
3. In the same pan, add garlic, red bell pepper, green onions, and dried chili peppers. Stir-fry for 2-3 minutes.
4. Return the cooked chicken to the pan and add the soy sauce mixture. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
5. Remove from heat and top with roasted peanuts.
6. Serve hot over cooked rice.