Kung Pao Chicken

Pour Light Soy Sauce (2 Tbsp) , Corn Starch (1 Tbsp) , Salt (1/2 tsp) , and Ground Black Pepper (1 dash) over the Chicken Breasts (1.5 lb) then stir until the chicken is well coated with the marinade. Allow marinating at room temperature for about 30 minutes.

In a small bowl, prepare the sauce by combining Light Soy Sauce (2 Tbsp) , Rice Vinegar (1 Tbsp) , Hoisin Sauce (1 Tbsp) , Brown Sugar (2 tsp) , Dark Soy Sauce (1 tsp) , Sesame Oil (2 tsp) , Corn Starch (1 tsp) , and Sriracha (1 tsp) .

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Green Bell Pepper (1) and Dried Red Chili Peppers (6) . Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.

Add the remaining Cooking Oil (2 Tbsp) if the wok is too dry, add the marinated chicken in a single layer. Stir-fry in two batches if needed (don't overcrowd the wok).

When the chicken is mostly cooked, add Garlic (2 cloves) and Fresh Ginger (2 Tbsp) to the wok. Stir-fry until the chicken is cooked all the way through, then add Peanuts (4 Tbsp) .

Turn off the heat and add the Scallions (2 stalks) .