Kung Pao Chicken
Chicken tenders, from the deli
Green pepper, chopped
Chile peppers, dried
Rice wine vinegar
Warm chicken tenders in the oven. Once warmed and crispy take out of oven.
In a warm pan add sesame oil, garlic, onion and pepper. Stir fry for 3-4 minutes.
Dissolve cornstarch in water and set aside.
Mix together in a bowl: brown sugar, soy sauce, chili peppers and rice wine vinegar. Add chili peppers to taste.
Add sauce to pan and let simmer for 1-2 minutes. Once hot, add cornstarch mixture and stir, allowing to thicken. Add chicken.
Stir to coat chicken with sauce. Add peanuts and serve with rice.