Kung Pao Chicken

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Broccoli, green beans, asparagus, 1 red pepper
2 chicken breasts cubed

Sauce:
• 2 tablespoons oyster sauce
• 2 tablespoons soya sauce
• 1 tablespoon brown sugar (heaping)
• 1 cup chicken broth
• 4 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 3 tablespoons peanut butter (heaping)
• (Stir or shake them all well)

Oil in the pan (or wok) with 6 cloves sliced garlic, and 1 to 2-inch knob ginger, chopped. If you want heat, add 1 teaspoon Szechwan peppercorns or chili flakes to the pan. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown then add the peppers and other veggies. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly.

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