Kung Pao Chicken

• 1 lb. boneless, skinless chicken
• 5 tbsp. Kikkoman Stir-Fry Sauce, divided
• 1 tsp. vinegar
• 1/2 to 3/4 tsp. crushed red pepper
• 1/4 tsp. cornstarch
• 2 tbsp. water
• 3 tbsp. vegetable oil, divided
• 1 lg. clove garlic, minced
• 1 lg. onion, chunked
• 2 sm. green bell peppers, chunked
• 2/3 cup unsalted roasted peanuts

1. Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce.
2. Let stand 30 minutes.
3. Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside.
4. Dissolve cornstarch in 2 tablespoons water; set aside.
5. Heat 1 tablespoon oil in hot wok or large skillet over high heat.
6. Add chicken and garlic and stir-fry 3 minutes; remove.
7. Heat remaining 2 tablespoons oil in same pan.
8. Add onion; stir-fry 1 minute.
9. Add bell peppers; stir-fry 4 minutes longer.
10. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens.
11. Serve immediately.

chicken, fry sauce, vinegar, red pepper, cornstarch, water, vegetable oil, clove garlic, onion, green bell peppers, peanuts

Taken from www.foodgeeks.com/recipes/1279 (may not work)