Ingredients:

- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

- 2 tablespoons olive oil

- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- 2 tablespoons honey

- 1 tablespoon cornstarch

- 1 tablespoon sesame oil

- 1 tablespoon dried red chili flakes

- 1 teaspoon garlic powder

- 1 teaspoon ground ginger

- Salt and pepper, to taste

- 1 bell pepper, diced

- 1/2 cup roasted peanuts

- Cooked rice, for serving

Direction:

1. In a small bowl, mix together the soy sauce, rice vinegar, honey, cornstarch, sesame oil, chili flakes, garlic powder, and ground ginger. Set aside.

 

2. In a large skillet, heat the olive oil over medium-high heat.

 

3. Season the chicken pieces with salt and pepper, and add them to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through.

 

4. Add the diced bell pepper to the skillet and cook for an additional 2-3 minutes, until it is slightly softened.

 

5. Pour the soy sauce mixture over the chicken and peppers, and stir to coat everything evenly. Cook for another 2-3 minutes, until the sauce thickens.

 

6. Add the roasted peanuts to the skillet and stir to combine.

 

7. Serve the Kung Pao chicken over cooked rice and enjoy! Optional: garnish with extra red chili flakes or sesame seeds for added spice and flavor.