Kung Pao Chicken Recipe

Combine the chicken and cornstarch in a small bowl.

Toss to coat evenly. Heat olive oil in a large pan on medium high heat. Add chicken and stir fry 6 to 8 minutes or until no longer pink in the center. Transfer to a plate. Add onions, garlic, crushed red pepper, and ginger to pan. Stir fry for 15-20 seconds.

Remove from the heat. Stir together vinegar, soy sauce and sugar in small bowl. Pour over green onion mixture. Add chicken and the peanuts. Add whole Thai chili peppers for decoration. Heat through until sauce glazes and sticks to the chicken. Serve over hot rice if desired.