Kung Pao Chicken
Easy 30 minute Kung Pao Chicken!
Perfect for weeknight dinners!
In a bowl combine the diced chicken with cornstarch and soy sauce. Toss to coat and set aside.
In a separate bowl combine the soy sauce, with the water, oyster sauce, brown sugar and remaining cornstarch. Stir until everything is well combined. Set aside.
Heat the oil in a large pan over medium heat. Add the chicken and cook until golden brown.
Add the peppers, garlic, Sichuan peppercorns, and ginger, and continue cooking until the bell pepper is softened.
Add the sauce and bring to a simmer, stirring constantly, cook until the sauce has thickened. Add the peanuts and green onions and cook for 4 more minutes.