Kung Pao Chicken & Veggies

The Stuff you need;

SAUCE

• 2 TBS oyster sauce
• 1 TBS balsamic vinegar
• 1 TBS soy sauce
• 1 TBS brown sugar
• 1 tsp toasted sesame oil
• 2 tsp crushed red pepper flakes (or more for spicy)
• 1/4 tsp ground ginger
• 2 cloves garlic, minced
• 1 tsp cornstarch
• 2 Tbsp water

CHICKEN

• 2 boneless skinless chicken breast cut into bite sized cubes
• 1 large egg
• 2 Tbsp cornstarch
• pinch black pepper
• 2 Tbsp vegetable oil (for frying)

VEGETABLES

• ½ lb. broccoli florets bite sized pieces-quick blanched
• 1 large red bell pepper chopped into 1/2 inch pieces
• 2 green onions,diced
• 1/2 cup dry roasted peanuts (unsalted) chopped
• 4 cups cooked rice

What to do with the Stuff;

• Mix the ingredients for the sauce together in a bowl and set aside
• In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth
• Take chicken breast cubes and toss to coat in the egg mixture
• Heat the vegetable oil in a large skillet over medium high heat, until it is very hot, (not smoking)
• To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet It should poof up and bubble furiously
• Once the oil is very hot, add the egg coated chicken
• Spread it out in the skillet, cook until golden brown on the bottom
• Once golden, break up the pieces and flip them over Cook until golden on all sides and cooked through
• Remove the cooked chicken from the skillet
• Add the broccoli florets to the hot skillet and cook for a few minutes
• Add the chopped bell pepper and cook for 2-3 min (it should still be fairly crispy and crunchy)
• Add the chicken back to the skillet, along with the prepared sauce
• Stir the skillet until everything is coated in the sauce, and the sauce has become thick and bubbly-heat remains on medium-high
• Stir in the chopped peanuts, and sprinkle the sliced green onions over top
• Serve with rice