Kung Pao Chicken

🥘 Ingredients

• soy sauce ½ cup
• water ¼ cup
• honey 2 tbsp
• rice vinegar 1 ½ tbsp
• toasted sesame oil 1 tsp
• sriracha 1 tsp
• fish sauce 1 tsp
• corn starch 1 tsp
• garlic 2 cloves
• corn starch 1 tbsp
• salt ½ tsp
• black pepper ¼ tsp
• olive oil 1-2 tbsp
• olive oil 1-2 tbsp
• diced red bell pepper 1
• green onion 4
• peanuts ¼ cup

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   Make the sauce by whisking together soy sauce , water , honey , rice vinegar , toasted sesame oil , sriracha , fish sauce , corn starch and minced garlic until the flour is completely combined. Set aside. Toss the chicken in the corn starch , salt and black pepper . Heat a large skillet or wok over medium heat. Add olive oil and add the chicken. Flip after 2-3 minutes and continue cooking until cooked through. Remove and set aside. Add olive oil and turn the heat to medium high. Add the diced red bell pepper and green onion . Stir occasionally until the pepper is soft and charred. Add the peanuts and stir for another minute. Add in the chicken and sauce. Cook for 2-3 minutes until the sauce has thickened, stirring occasionally. Serve with white rice.
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