Kung Pao Chicken 1 pound boneless, skinless chicken 5 tablespoons Kikkoman Stir-Fry Sauce, divided 1 teaspoon vinegar 1/2 to 3/4 teaspoon crushed red pepper 1/4 teaspoon cornstarch 2 tablespoons water 3 tablespoons vegetable oil, divided 1 large clove garlic, minced 1 large onion, chunked 2 small green bell peppers, chunked 2/3 cup unsalted roasted peanuts Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes. Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside. Dissolve cornstarch in 2 tablespoons water; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately. Makes 4 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.