Kung Pao Chicken

Directions

1. In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper.
2. Place remaining 2 teaspoons cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth.
3. In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm.
4. Stir-fry onion and red pepper in remaining 1 tablespoon oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.