Kung Pao Chicken

Ingredients

6 garlic medium-large cloves, cut into thin slices
1 large yellow onion, sliced or in bite-size pieces
1 large red bell pepper, cut into 1/2-inch squares (typically this dish is not heavy on vegetables, but you can use 2 if desired, there will be enough sauce)
6 fresh or dried chilies
1/2 cup toasted peanuts
A few tablespoons of cooking oil such as avocado, peanut etc.
4 green onions cut into 1-inch lengths

For marinade, combine water, cornstarch, and soy sauce in a bowl that can hold all chicken.
Cut chicken into bite-size pieces and toss in marinade. Set aside for 30-45 minutes.
Meanwhile, combine ingredients for sauce. Whisk together chicken stock, rice wine vinegar, hoisin sauce, sugar, soy sauce, and cornstarch. Set aside.
Cut vegetables, but keep them separate. Cut half of chilies lengthwise in half. Leaving all seeds in will increase spiciness of dish. You could partly remove seeds, keep them aside and sprinkle as desired at end of prepared dish.
Once chicken is marinated add 3 tablespoons oil to wok or large pan. Heat to medium and once wok is hot add chicken, stir frequently for about 3-4 minutes or until chicken is no longer pink inside. Remove from wok.
Add 3 tablespoons oil and garlic to wok or pan. Turn on heat to medium and allow oil to become lightly fragrant with garlic. Do not allow garlic to turn golden or brown. Turn heat to high and add onions, after tossing for 1 minute add bell pepper and chilies.
Return chicken to pan and pour in sauce and peanuts. Stir constantly and once sauce is thickened, remove it from heat. Stir in green onions. If more spice/heat is desired, sprinkle in some seeds of chilies.
Serve with rice.

Dixie Crystals Insight

Allowing the chicken to marinade is a very important step to obtaining tender chicken.