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 (1/8 tsp) 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 (1 1/2 Tbsp), Corn Starch (1 tsp), Worcestershire Sauce (1 tsp), Sesame Oil (1 tsp), Garlic (1 clove), and Ground Ginger (1/2 tsp). 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.