Kung Pao Chicken

In a large skillet, heat Olive Oil (2 Tbsp) over medium heat. Sauté Yellow Onion (1/2) and Red Bell Pepper (1) for about 5 minutes and until softened.

While veggies are cooking, cut Chicken (1 lb) into bite-sized pieces and sprinkle them with Salt (to taste), Ground Black Pepper (to taste), and Cayenne Pepper (as needed) if using. Add in the hot pan to cook thoroughly to brown.

In a small bowl, whisk together Water (1/2 cup), Hoisin Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Granulated Sugar (4 tsp), Corn Starch (2 tsp), Worcestershire Sauce (2 tsp), Sesame Oil (2 tsp), Garlic (1 clove), and Ground Ginger (as needed). Pour into a hot pan and simmer to thicken the sauce.

Before serving, toss together with Scallion (1 bunch) and Peanuts (4 Tbsp). Serve over white rice.