Kung Pao Chicken with rice

Ingredients

• 1.5 tbsp Soy Sauce
• 1 tbsp Cherry Vinegar
• 1 tbsp Cherry Vinegar
• 2 tsp Corn Starch
• 700 g Chicken Tenderloins, cut into 1-in pieces
• 1 tbsp Balsamic Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Hoisin Sauce
• 1 tbsp Asian/Toasted Sesame Oil
• 1.5 tbsp Sugar
• 1 tbsp Corn Starch
• 0.5 tsp Crushed Red Pepper Flakes, crushed
• 0.25 tsp Ground Ginger
• 0.33 cup Water
• 2.5 tbsp Vegetable Oil
• 1 Large Red Bell Pepper, diced
• 2 stalk Celery, thinly sliced
• 0.25 tsp Salt
• 3 clove Garlic, chopped
• 5 Scallions, white and green parts, thinly sliced
• 0.33 cup Whole Roasted Unsalted Peanuts Or Cashews, whole roasted unsalted

Method

1. In a medium bowl, whisk together the soy sauce, sherry vinegar, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Set aside for 15 minutes.
2. Chop the bell pepper, celery, scallions, and garlic.
3. In another bowl, prepare the sauce by whisking together all the sauce ingredients together.
4. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil. Add the bell pepper, celery, and salt. Cook, stirring frequently about 5 minutes.
5. Transfer the vegetables to a large bowl and set aside.
6. Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add the chicken and brown on one side, about 1-1/2 minutes.
7. Turn the chicken pieces and continue cooking for about 1-1/2 minutes more.
8. Transfer the chicken to the bowl with the peppers and celery.
9. Add another 1/2 tablespoon of oil to the pan and add the garlic and scallions.
10. Add the vegetables and chicken to the pan, along with the sauce.
11. Reduce the heat to low. Cook until the chicken and vegetables are warmed, and the sauce is thickened, about 30 seconds.
12. Stir in the nuts. Taste and adjust seasoning, if necessary
13. Serve with SunWhite Medium Grain Rice.