Kung Pao Chicken

Marinating the Chicken:
In a mixing bowl, whisk together soy sauce and cornstarch until smooth. Toss the chicken cubes in this mixture until they’re evenly coated. Allow them to marinate at room temperature for 15-20 minutes, giving them a stir now and then.
Preparing the Sauce:
In a separate bowl, mix together the water or chicken broth, rice vinegar, soy sauce, hoisin sauce, sugar, and cornstarch until well combined. Keep this sauce mixture aside for later.
Cooking the Chicken:
In a large skillet, heat 2 tablespoons of the cooking oil over a medium-high setting. Cook the chicken in batches if necessary, until it’s browned and fully cooked. Once done, transfer the chicken to a plate and set aside.
Stir-Frying the Vegetables and Nuts:
Using the same skillet, add the remaining tablespoon of oil. Toss in the diced bell peppers and halved dried chilies, cooking until the peppers start to soften, which should take about 2 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute to release their fragrances.
Add the peanuts to the skillet, then pour in the previously prepared sauce. Increase the heat to bring the mixture to a boil.
Combining Everything:
Once the sauce is boiling, lower the heat to a medium-low and add the browned chicken and sliced green onions back into the skillet. Stir everything together to ensure the chicken and veggies are well coated with the sauce and heated through.
If desired, you can finish the dish with a drizzle of sesame oil for an added layer of flavor.
To Serve:
Serve your Kung Pao Chicken hot, preferably over a bed of freshly cooked rice.
Enjoy your deliciously spicy and savory meal!