Kung Pao Chicken

I will preface this post with the following notice...
I did not eat this meal!

Hubby ate it
The girl ate it
They both had another serving the next day for lunch.

I ate all of one stinking bite.
Then this happened....

I only used one chili. I de-seeded and de-veined it. I cut them large so I could see it and pull it out of my dish.
Oh. My. Word.
Granted, I know I am a wuss. My whole day can be ruined if I bite into a peppercorn. BUT!!!!

Hubby and the girl child spent the rest of the meal making fun of me.
I ate white rice with butter and salt.

From what I am told, this dish is delicious.
I will take their word for it. :::sigh:::

Ingredients:

10 oz boneless chicken breasts (cut into bite sized pieces)

2 Tsp Soy sauce

½ Tsp Cornstarch

2-3 Dried red chilies

2 Tsp cooking oil

2 Cloves garlic (minced)

1 Red bell pepper (cut into 1-inch dice)

3 Tbsp Chicken stock

1 Tbsp Chinese black vinegar (can substitute balsamic vinegar)

⅓ Cup Unsalted roasted peanuts

Directions:

1. In a bowl, combine chicken with 1 tsp soy sauce and the cornstarch, marinate for 10 minutes

2. Soak the dried chilies in hot water for a few minutes. When soft, chop.

3. Heat large saute pan, when hot, add oil.

4. Add chicken to pan and sear on both sides

5. Add chilies, garlic, and bell pepper. Cook until fragrant.

6. Add remaining 1 tsp soy sauce, chicken stock, and vinegar

7. Bring to a simmer. Reduce heat and cook until chicken is cooked through

8. Top with peanuts and serve

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