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Kung Pao Chicken

(Contributed by Qiao Li)

Ingredients:
(Recipe serves 2 people)

1 lb boneless, skinless chicken breasts
0.5 lb Green/red/yellow pepper
1 Tablespoon Garlic
1-3 stalks spring onions (green onions) - to taste
2 Tablespoons Soy sauce
2 Tablespoons Sugar
2 Tablespoons Vinegar
1 Tablespoon Chicken stock
2 Tablespoons Salt
1 Tablespoon Pepper
3 Tablespoons Cooking wine
1 Tablespoon Corn starch
4 Tablespoons Vegetable oil

Instructions:

• Cut chicken into small chunks, put them in a bowl and marinate with soy sauce, cooking wire, salt, sugar, pepper, and vinegar. Stir well and leave it for about 15 mins, let the flavor soak.
• Chop green/red/yellow pepper into thin slices. Mince the garlic and spring onion. Set them aside.
• Heat the oil to about medium heat, throw the spring onion and garlic in, cook for about 2 mins until garlic is turning a little bit brown.
• Throw the green/yellow/red pepper into the pan and stir well. Leave the pepper in it for about 5 mins.
• Get another pot and boil some water.
• Add the marinated chicken into the pan with the vegetables and turn up the heat a little bit. Make sure you also dump all the marinated sauce into the pan along with the chicken. Then, add the boiled water just enough to cover half of the food.
• Turn the heat to high and wait for about 5mins. Get a small bowel and dissolve the corn starch into a small ammount of water. Then dump all that into the pan.
• Taste the food and add more sugar, salt or vinegar according to your own taste.
• Enjoy!!