Quick Kung Pao Chicken

Kung Pao Chicken is one of my favourite take out dishes. An order of Kung Pao and Ginger Beef and I'm happy. While I still haven't perfected a ginger beef recipe, I decided to try this quick and easy kung pao. I also decided to up the spice in this recipe a little. If you don't want it as spicy, just reduce the amount of the garlic chili sauce that you add.

Kung Pao Chicken (adapted from Canadian Living)
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken breasts, sliced
- 1 onion, sliced
- 8 oz green beans, trimmed
- 2 tsp grated fresh ginger (I cheated and used the jarred stuff)
- 2 cloves garlic, minced
- 2 tbsp oyster sauce
- 2 tsp cornstarch
- 2-4 tsp garlic chili sauce or sambal oelek (I used about 3 tsp)
- 1 sweet red pepper, thinly sliced
- 1/2 cup roasted unsalted peanuts

Whisk together oyster sauce, cornstarch, garlic chili sauce and 1/4 cup water - set aside.

In large skillet or wok, heat 1 tsp oil over medium-high heat and stir-fry chicken until lightly browned, about 5 minutes. Transfer to plate.

Add remaining oil to pan. Add onion, green beans, ginger and garlic; stir-fry until fragrant, 2 minutes. Add 1/3 cup water and cover. Cook over medium heat until beans are slightly softened and no liquid remains, about 3 minutes.

Add red pepper to pan; stir-fry over medium-high heat until tender and crisp, 3 minutes. Pour in sauce mixture, and return chicken to pan. Stir-fry until chicken is no longer pink inside, about 2 minutes. Sprinkle with peanuts.

Serve with rice or noodles.