Kung Pao Chicken

1 chicken breast, skinned and boned, cut into 1"x1" pieces and marinate with 2 T soy sauce and 1 T. cornstarch
1/2 green pepper
1/2 red pepper (or carrots)
1/2 medium onion
2 slices ginger root
1 clove garlic, crushed
1 or 2 dried chili peppers (or 1 T. chili sauce)
3 T. canola oil
1 cup roasted peanuts (opt)

Seasoning: 2 T soy sauce, 1 t. sugar

Thicken 1 T. Cornstarch mix with 1/2 c chicken broth

1. Cut the green pepper, red pepper and onion into 1"x1" pieces.

2. Heat 3 T. Canola oil in a wok with high heat. Brown ginger root, garlic and chili pepper for 10 seconds. Add chicken breast and stir fry about 2-3 minutes or until meat changes color. Take out and set aside.

3. Stir fry the green pepper, red pepper and onion for 2-3 minutes. Add chicken and seasoning and stir.

4. Thicken with cornstarch mixture. Remove from heat when juice bubbles. Serve with steamed rice.

Optional: add roasted peanuts before serving.