Spicy Kung Pao Chicken Recipe (Better than Take Out!)

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1/2 tablespoon salt
• 1/4 tablespoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup bell peppers, sliced
• 1/4 cup peanuts, roasted and salted
• 1/4 cup water
• 2 tablespoons Chilzo's Kung Pao Sauce
• 1 tablespoon Chilzo's Sichuan Peppercorn
• 2 clove garlic, minced
• 1 tablespoon ginger, minced
• 1 scallion, sliced
• 1 tablespoon cashew paste

Instructions:

1. Combine the chicken, cornstarch, salt, and pepper in a bowl.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
4. Add the bell peppers and peanuts to the pan and stir-fry for 2-3 minutes.
5. In a small bowl, mix the water, rice vinegar, Chilzo's Kung Pao Sauce, Chilzo's Sichuan Peppercorn, garlic, cashew paste, and ginger.
6. Pour the sauce into the pan and bring to a boil.
7. Add the chicken back to the pan and simmer for 2-3 minutes, until the sauce thickens. Garnish with scallions and serve over rice.