This quick and easy version of Kung Pao Chicken will keep you coming back for more and wonder why you ever ordered take-out!
Early in day or just before prepping the chicken and vegetables, cook rice and set aside to serve with Kung Pao Chicken.
Combine marinade ingredients in a small bowl. Mix with a fork or whisk until cornstarch is dissolved. Cut the chicken and add to the bowl of marinade. Set aside on counter for 15 minutes or in fridge (covered) for up to one day.
Mix together sauce ingredients in a bowl. Set aside.
Heat a 12 inch skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil or peanut oil to pan. Tilt pan to allow oil to coat pan. Add chicken to pan, cook for two to three minutes. Remove chicken from pan to plate, set aside.
Turn heat to high. Add another 2 tablespoons oil to pan. When hot, carefully add chopped red pepper, green pepper or zucchini. Stir fry over high heat for about 2-3 minutes until barely soft. Turn heat down to medium and add chopped green onions and ginger. Stir fry for one minute. Add sauce and add back in the chicken, cook until the sauce thickens and is bubbly-about 2 minutes.
Add the dried red chilies or crushed red pepper. Stir and add peanuts or cashews.
Serve immediately with cooked rice.