kung pao chicken

I've made this many times, and it has turned out remarkably well each time.  This must mean it's fairly foolproof -- however, I definitely do recommend cutting the chicken pieces as small as possible (1 inch or smaller).  Keeping the size uniform is key to even cooking.  I like this recipe a lot because you don't use much oil and still get a delicious dish.

Serves 4 people

Ingredients:
- 1lb boneless-skinless chicken breasts (cut into 1” pieces)
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions (chopped)
- 1 red bell pepper (chopped into 1" pieces)
- 3 garlic cloves (minced)
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- 2 cups white rice, cooked

Directions:

1. Combine chicken and cornstarch in a small bowl and toss to coat. 
2. Heat sesame oil in wok over medium heat, add chicken and bell pepper and stir-fry 5-7 minutes or until the chicken is no longer pink inside. 
3. Remove chicken and bell pepper from wok.
4. Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
5. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
6. Return chicken and bell pepper to the wok and coat with sauce. 
7. Stir in roasted peanuts. Heat thoroughly. 
8. Top with additional green onions if desired and serve over white rice.

Modified from: http://blogchef.net/kung-pao-

chicken-recipe/