Chinese Take away style

Kung Pao Chicken

INGREDIENTS

• 1/4 Cup soy sauce, divided
• 2 tsp cornstarch, divided
• 300 gm chicken breast, chopped into 1" pieces
• 1/4 Cup low-sodium chicken broth
• 2 tsp sesame oil
• 1-2 dry red chilli 
• 1 tsp  red chilli sauce
• 1 tsp Sriracha sauce
• 1 tsp peri peri sauce
• 1 tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 3 green onions, finely sliced
• 1/3 cup Chopped peanuts

INSTRUCTIONS

1. In a medium bowl, combine 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
2. Make the sauce: In a small bowl, whisk together remaining 3 tablespoons soy sauce, remaining 1 teaspoons cornstarch, chicken broth, red chilli sauce, Sriracha sauce, and peri peri sauce. Whisk until evenly combined.
3. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
4. Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more. Add the dry red chillies  
5. Return chicken to skillet and pour in sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened, about 2 minutes.
6. Stir in green onions and peanuts. Serve immediately.