Kung Po Chicken

This recipe is super easy and very flavorful. You can also add stir fried veggies.

Kung Po Chicken:

2 Tablespoons pineapple or orange (or other fruit) juice
2 Tablespoons Cornstarch
1 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts
8 tablespoons oil
8 hot dry chili peppers
1 cups salted peanuts
2 teaspoons garlic
2 teaspoons grated fresh ginger
4 green onions, including stems, sliced

Cooking sauce:
In bowl combine 4 tablespoons soy sauce, 2 tablespoons vinegar, 1/2 cup chicken broth or water, 4 teaspoons sugar, 4 teaspoons cornstarch.

In medium bowl combine juice, cornstarch, salt and pepper. Add chicken; stir to coat, then stir in 1 tablespoon oil. Let stand for a few minutes. Prepare cooking sauce and set aside.

Heat wok or large frying pan over medium heat. When pan is hot, add 2 tablespoons oil. Add whol dry hot chili peppers and peanuts, stirring until peppers begin to char. Immediately remove peppers and peanuts from pan and set aside. (if peppers become completely black, discard; remove peanuts from pan and repeat with new poappers.) add remaining oil to pan; increase heat to high. When oil begins to head, add garlic and ginger. stir once, then add chicken and stir-fry until chiken becomes opaque, about 3 minutes. Add peppers, peanuts, and onion to pan. Stir cooking sauce, add to pan and cook, stirring until sauce bubbles and thickens.