Kung Pao Chicken

Cooking steps

1. In a medium bowl, combine 1 tablespoon soy sauce, rice wine vinegar and 1 teaspoon corn starch. Whisk until smooth then add the 1 chopped chicken breast and toss it with a spoon to coat. Marinate for 15 minutes. Soy Sauce White Wine - Vinegar Chicken Breast Apple Cider Vinegar
2. To make the sauce, in a small bowl, whisk together 3 tablespoons soy sauce, 2 teaspoons corn starch, ¼ cup chicken broth, 2 tbsp apple cider vinegar, 1 tbsp hoisin sauce, 2 tsp sesame oil and 1 tsp garlic chilli paste. Sauce - Red Chilli Green Chilli - Small Ginger Garlic Paste White Wine - Vinegar Apple Cider Vinegar Sesame Oil Soy Sauce
3. In a large skillet or a pan, heat vegetable oil over medium-high flame. Add chicken and cook until golden. Sesame Oil
4. Add bell pepper green chopped and cook until tender, then stir in chopped garlic and cook until fragrant. Bell Pepper - Green
5. Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened. Soy Sauce
6. Stir in green onions and peanuts. Serve immediately. Bell Pepper - Green Spring Onion Peanuts - Organic