Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, and whole dried red chilies. This Americanized version replaces those hard-to-find-ingredients with staples from your neighborhood supermarket. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and makes it a really nice weeknight dinner with a side of rice.

• 2lb chicken breast cut into
• 2inch strips
• 1 tspn of chili flakes
• 5 cloves of garlic crushed
• 4 tbpsn of Oil
• 1 tspn of white pepper powder
• 1 tspn of Sugar
• 70g of peanuts well roasted
• 1 tspn of corn flour
• 2 tbspn of soy sauce
• 3 tbspn of dark soy sauce
• 1 tspn of chinese salt (optional)
• 3 tbspn of oyster sauce
• A few drops of sesame seed oil
• 1/4tspn of salt
• 1/2 capsicum cut into cubes
• 1/2 onion cut into cubes