Kung Pao Chicken with 2 Coots Salted Peanuts

Ingredients:

• 1.5 lbs 2 Coots Ranch chicken (thighs or breasts), cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp soy sauce (divided)
• 1 tbsp apple cider vinegar (or rice vinegar)
• 1 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger (or ½ tsp ground ginger)
• 1/2 tsp crushed red pepper flakes (adjust to your heat preference)
• 1/3 cup 2 Coots Salted Peanuts
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 green onions, sliced (plus more for garnish)
• 2 tbsp neutral oil (like avocado or canola)
• Optional: 1 tsp toasted sesame oil for extra flavor

Instructions:

1. Marinate the Chicken:
   In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce and cornstarch. Let sit while prepping other ingredients.
2. Prepare the Sauce:
   In a separate bowl, whisk together the remaining 1 tbsp soy sauce, apple cider vinegar, honey, garlic, ginger, and red pepper flakes. Set aside.
3. Cook the Chicken:
   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through (6–8 minutes). Remove and set aside.
4. Cook the Vegetables:
   Add remaining oil to the same skillet. Stir-fry the red and green bell peppers for 2–3 minutes until just tender. Add the green onions and cook for 1 minute more.
5. Combine Everything:
   Return the chicken to the pan. Pour in the sauce and stir to coat well. Let it simmer for 2–3 minutes until the sauce thickens and glazes the chicken.
6. Add the Peanuts:
   Stir in the 2 Coots Salted Peanuts just before serving so they stay crunchy and flavorful.
7. Serve:
   Plate over steamed rice, rice noodles, or even ranch-style grits. Garnish with more green onions and a sprinkle of extra peanuts if desired.