Sizzling Kung Pao Chicken

1.In a bowl, combine the diced chicken, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and cornstarch. Mix well and let it marinate for about 15 minutes.

2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.

4.Add the diced red and green bell peppers to the skillet and stir-fry for another 2-3 minutes until they are slightly tender but still crisp.

5.Return the cooked chicken to the skillet. Add the remaining soy sauce, rice vinegar, sesame oil, sugar, and peanuts. Stir everything together and cook for an additional 2 minutes to combine the flavors.

6.Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.