Kung Pao Chicken

Made Kung Pao Chicken this past weekend from Gimme Some Oven. Added onion and snap peas for more veggies.  Cooked chicken and veggies separately with fresh ginger and garlic.  Used red pepper flakes instead of chili peppers.

Ingredients:
-1-1.5 lbs chicken breast, cut into pieces
-1 red bell pepper, cut into squares
-1 (green/orange/yellow) bell pepper, cut into squares
-1 yellow onion, cut into squares

-extra veggie for 3 nights - frozen broccoli, edamame, or snap peas
-4 cloves of garlic, cuisinarted
-1 inch piece of ginger, cuisinarted
-1/2 cup of peanuts - bake in oven and add last! (let Eric bake)
-Heavy sprinkle of red pepper flakes
-green onions

SAUCE (4 servings):
-1 Tbsp honey
-3 Tbsp soy sauce
-2 Tbsp rice wine vinegar
-1 tsp sesame oil
-1/2 tsp ground ginger
-1/8 tsp white pepper
-1/4 cup of water
-1 Tbsp cornstarch - added last and stirred right before adding to avoid clumps

Directions:
1. Make the sauce by combining all ingredients.
2. Use cuisinart to chop garlic and ginger together
3. Cook chicken with olive oil and half the garlic/ginger.
4. Saute the bell peppers, onions, rest of garlic/ginger, red pepper flakes.
5. Add the sauce and stir until thickened.
6. Bake (let Eric "dress) peanuts in oven and add last

Notes:
-Served with rice, but next time could use zoodles.  Think I did this before with Skinnytaste recipe.

-recently made and not that good. Think I thinned out the sauce too much by adding extra water. Or need to increase because using more veggies to spread out over 3 nights

-3 nights need extra veggie (4 veggies)- used frozen broccoli that worked well

-made extra sauce for 6 servings - used 1.5 Tbsp honey, 5 Tbsp soy sauce, 3 Tbsp rice wine vinegar, 1/3 cup water, and double the rest and was pretty good

-eric said needed green onions

-instead of red pepper flakes, used serrano peppers and garden salsa peppers from the garden - sautéed garlic and peppers first before adding chicken or veggies

*Asian