Kung Pao Chicken

Marinate the Chicken:

In a bowl, mix soy sauce and cornstarch. Add chicken cubes and coat well. Let it marinate at room temperature for 15-20 minutes, mixing occasionally.
Prepare the Sauce:

In another bowl, combine water or chicken broth, rice vinegar, soy sauce, hoisin sauce, sugar, and cornstarch. Set aside.
Cook the Chicken:

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook the marinated chicken in batches until browned and cooked through. Transfer to a plate and set aside.
Stir Fry:

Add 1 more tablespoon of oil to the pan. Stir in diced peppers and halved chilies. Cook until the peppers have softened slightly (about 2 minutes).
Add minced ginger and garlic, cook for another minute while stirring constantly.
Mix in peanuts, then pour in the sauce. Bring to a boil.
Final Steps:

Reduce heat to medium-low. Add the cooked chicken and chopped scallions. Stir to coat and heat until warmed through.
Optional: Drizzle with sesame oil for extra flavor.
Serve hot over rice.
Enjoy your flavorful Kung Pao Chicken