Kung Pao Chicken (American-Style)

A Chinese-American take with chicken, peanuts, peppers, and a sweet-spicy glaze. Ingredients 600 g chicken thighs, diced 1 bell pepper, diced 3 scallions, sliced 80 g roasted peanuts 3 dried chilies 2 tbsp soy sauce 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tbsp sugar 1 tsp cornstarch 2 garlic cloves, minced 1 tsp ginger, minced Method Marinate chicken with soy and cornstarch briefly. Stir-fry chicken until nearly cooked; remove. Cook chilies, garlic, ginger, and pepper in a little oil. Add sauce mixture and simmer briefly. Return chicken, toss with peanuts and scallions, and serve. Notes Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.