Heat 1 tablespoon oil in a frying pan to high heat. Stir-fry the chicken quickly for a few minutes (until just done - don't overcook). Place on a plate and set aside.
Fry the onion, garlic, ginger in another tablespoon of oil for 2 minutes.
In a small bowl combine soy sauce, water, Sriracha and cornstarch until smooth.
Add the sliced peppers and peanuts to the pan and cook until the peppers are tender-firm for 3 minutes.
Add the sauce mix and chicken back into the pan and cook for 2 more minutes.
Serve with steamed rice and sprinkle with sesame and sliced green onions.
Keyword Kung Pao Chicken
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