Kung Pao Chicken

Cut the chicken breast into bite-sized pieces

Chop the bell pepper into small cubes

Slice the green onions, separating the white and green parts

Mince the garlic and ginger

Mix soy sauce, rice vinegar, sesame oil, sugar, and cornstarch in a bowl

Soak the dried red chili peppers in warm water for 10 minutes

Heat vegetable oil in a large pan over medium-high heat

Add the chicken pieces and cook until browned, about 5-7 minutes

Remove the chicken from the pan and set aside

In the same pan, add the white parts of the green onions, garlic, ginger, and dried chili peppers

Stir-fry for 1-2 minutes until fragrant

Add the bell pepper and stir-fry for another 2-3 minutes

Return the chicken to the pan and pour the sauce mixture over it

Stir well to combine and cook for another 2-3 minutes until the sauce thickens

Add the peanuts and the green parts of the green onions, stirring to mix

Serve hot with rice