Kung Pao Chicken with Bell Peppers

 Here's a recipe for Kung Pao Chicken with Bell Peppers:

Ingredients: - 1 lb (450g) boneless, skinless chicken breasts, cut into small cubes - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1/2 cup roasted peanuts - 3 green onions, chopped - 3 cloves garlic, minced - 1-inch piece of ginger, minced - 2 tablespoons vegetable oil For the marinade: - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon cornstarch For the sauce: - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon honey - 1 teaspoon sesame oil - 1 teaspoon cornstarch

Instructions: 1. In a bowl, mix the chicken with the marinade ingredients (soy sauce, rice vinegar, and cornstarch). Let it marinate for about 15 minutes. 2. In another bowl, whisk together the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, and cornstarch). Set aside. 3. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, and stir-fry for 1-2 minutes until fragrant. 4. Add the marinated chicken to the pan and stir-fry for about 5-6 minutes, until the chicken is cooked through and browned. 5. Toss in the chopped bell peppers and stir-fry for an additional 2-3 minutes until they are slightly tender. 6. Pour the sauce into the pan and stir everything together. Cook for another 2-3 minutes, until the sauce thickens and coats the chicken and vegetables. 7. Stir in the roasted peanuts and green onions, and cook for another 1 minute. 8. Remove from heat and serve the Kung Pao Chicken with steamed rice or noodles.

Enjoy your homemade Kung Pao Chicken with bell peppers!