2 Boneless, Skinless Chicken Breasts, Cut Into Small Cubes

1/2 Cup Unsalted Peanuts

1 Red Bell Pepper, Diced

1 Tablespoons Onion Powder

1 Green Bell Pepper, Diced

Salt To Taste

3 Cloves Of Garlic, Minced

2-3 Dried Red Chili Peppers, Chopped (Adjust Quantity According To Taste)

1-inch Piece Of Ginger, Grated

2 Tablespoons Vegetable Oil

Step: 1

In A Small Bowl, Combine Soy Sauce, Rice Vinegar, And Hoisin Sauce. Set Aside.

Step: 2

In A Separate Bowl, Mix The Cornstarch With Water To Make A Slurry. Set Aside.

Step: 3

Heat Vegetable Oil In A Wok Or Large Skillet Over Medium-high Heat.

Step: 4

Add The Diced Chicken Cubes And Stir-fry Until They Turn Golden Brown And Are Cooked Through. Remove The Chicken From The Wok And Set Aside.

Step: 5

In The Same Wok, Add The Minced Garlic, Grated Ginger, And Dried Red Chili Peppers. Stir-fry For About A Minute Until Fragrant.

Step: 6

Add The Onion Powder And Bell Peppers To The Wok And Stir-fry For Another 2-3 Minutes Until They Start To Soften.

Step: 7

Add The Turmeric Powder. Return The Cooked Chicken To The Wok And Mix Well With The Vegetables. Add The Peanuts And Stir To Combine.

Step: 8

Pour The Prepared Sauce Over The Chicken And Vegetables. Stir-fry For A Few Minutes Until The Sauce Coats Everything Evenly.

Step: 9

Stir In The Cornstarch Slurry Gradually, Stirring Constantly, Until The Sauce Thickens To Your Desired Consistency.

Step: 10

Season With Salt And Black Peppercorns To Taste. Keep In Mind That Soy Sauce Is Already Salty, So Be Cautious While Adding Additional Salt.

Step: 11

Garnish With Sliced Green Onions.

Step: 12

Serve The Kung Pao Chicken Hot With Steamed Rice Or Noodles.