Kung Pao Chicken

This is nice, quick, easy and tastes better than any Kung Pao I've ever eaten! You can adjust the spiciness according to taste: I used 1/2 tsp red pepper flakes because that's about all my kids can handle and it was still fabulous. If you want it even spicier, add more pepper flakes or even hot sauce. I served over coconut rice, but plain rice or fried rice would be great, too. There is plenty of sauce, but if you want less you can cut the last 8 ingredients in half. Recipe inspired from chinese.food.com. Serves 4.

Kung Pao Chicken

1 1/2 lb boneless skinless chicken breasts, about 2 large breasts, cut into 1" bite-size pieces
1 1/2 Tbsp corn starch
1 Tbsp sesame oil
1 Tbsp olive oil
2 green onions, chopped
4 cloves garlic, minced
1/2 to 3 tsp crushed red pepper flakes, according to desired spiciness
1 tsp powdered ginger or 2 tsp fresh ginger
1/4 c rice wine vinegar
1/4 c soy sauce
1/4 c sugar
1 c dry roasted peanuts*

1. Heat oil in large skillet over medium heat. Meanwhile, combine chicken and cornstarch in zip-lock bag. Toss to coat. Add to skillet and cook 6 minutes, or until chicken is no longer pink.
2. Move chicken to side of skillet and add onions, garlic, pepper, and ginger. Cook 20 seconds, stirring constantly. Remove skillet from heat.
3. Combine vinegar, soy sauce and sugar in small bowl. Mix well. Add to skillet and return to burner. Stir to coat chicken.
4. Add peanuts and cook 5 minutes or until heated through and sauce reduces slightly to sticky glaze, stirring occasionally.

* If you don't have peanuts, you can substitute with about 2 Tbsp creamy peanut butter, though you'll miss out on the added crunch!