Kung Pao Chicken

• 4 chicken breasts, boneless, skinless, cut in cubes
• 1/2 tsp (2 ml). ground red pepper
• 1 tbsp (15 ml) oil (or more)
• 1 tsp (5 ml). ground garlic
• 2 handfuls, peanuts
• 1/4 cup (60 ml) soy sauce
• 2 shakes salt
• 2 tbsp (30 ml) water
• 2 tbsp (30 ml) vinegar
• 2 tbsp (30 ml) cornstarch
• 1 tsp (5 ml). sugar
• cooked rice

1. Stir-fry chicken pieces in oil until cooked through.
2. Add red pepper and garlic, adding more if necessary for desired spice level.
3. Stir-fry until spices coat chicken adequately.
4. Remove chicken from pan, leaving oil.
5. Spread peanuts in bottom in a single layer.
6. Stir-fry peanuts, on low, for 5 minutes, adding more oil if necessary to prevent scorching.
7. Add prepared chicken to peanuts.
8. Remove from heat.
9. In a small bowl, combine soy sauce, salt, water, cornstarch, and vinegar.
10. Mix well.
11. Pour sauce over chicken and peanut mixture.
12. Stir over medium heat until sauce begins to thicken.
13. Serve over rice.

chicken breasts, ground red pepper, oil, ground garlic, handfuls, soy sauce, salt, water, vinegar, cornstarch, sugar, rice

Taken from online-cookbook.com/goto/cook/rpage/000AB9 (may not work)