Quick and Easy Kung Pao Chicken for Two

• 1 tablespoon soy sauce
• 1 tablespoon vinegar (any kind)
• 14 teaspoon sugar
• 14 teaspoon ground ginger
• 2 boneless chicken breast halves (about 10 ounces)
• 2 scallions
• 12 red bell pepper
• snow peas (about a handful)
• 1 tablespoon corn oil or 1 tablespoon peanut oil
• 18 teaspoon red pepper flakes
• 14 cup orange juice
• 1 tablespoon ketchup
• 14 cup peanuts (salted or unsalted, but not honey-roasted)

1. Combine the soy sauce, vinegar, sugar and ginger in a medium size bowl; stir and set aside.
2. Cut the chicken breasts into strips.
3. Add to the bowl and marinate for 10 minutes.
4. Wash the scallions.
5. Trim 1/4 inch off the white root end and 2 inches off the top of the green stalks and discard them.
6. Cut the remaining white and green parts into 1/2-inch pieces.
7. Wash the red bell pepper.
8. Remove and discard the stem and seeds; then slice the pepper into 1/4-inch strips.
9. Wash the snow peas and pull the strings off the sides by snapping 1/4 inch off each end and pulling firmly along each edge.
10. Discard the ends and strings.
11. Heat the oil in a large wok or frying pan over high heat.
12. Add the red pepper flakes and cook for a few seconds.
13. Add the chicken, plus the marinade in the bowl, and stir-fry for 3 minutes, or until the chicken has turned white on all sides.
14. Add the scallions, red bell pepper and snow peas and stir-fry for 2 more minutes, or until the vegetables just begin to soften.
15. Stir in the orange juice and ketchup and heat through.
16. Add the peanuts and stir.
17. Serve hot.

soy sauce, vinegar, sugar, ground ginger, chicken breast halves, scallions, red bell pepper, snow peas, corn oil, red pepper, orange juice, ketchup, peanuts

Taken from www.food.com/recipe/quick-and-easy-kung-pao-chicken-for-two-281589 (may not work)