Cooking Instructions:

In a mixing bowl, combine the diced chicken, 1 tablespoon of soy sauce, rice vinegar, and cornstarch. Mix well to coat the chicken and let it marinate for about 20 minutes to enhance the flavors and tenderness.

Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, add the marinated chicken. Stir-fry until the chicken is cooked through and golden brown, approximately 5-7 minutes. Remove the chicken from the pan and set it aside.

In the same pan, add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant. Then, add the diced red and green bell peppers, cooking them for an additional 2-3 minutes until they're slightly tender.

Return the cooked chicken to the pan. Add the remaining soy sauce, sesame oil, sugar, and peanuts. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Finally, sprinkle the chopped green onions on top and give it one last stir before serving. Serve hot over steamed rice or noodles for a complete meal.

For an extra touch of flavor, consider adding a splash of hoisin sauce or a sprinkle of sesame seeds before serving. If you prefer a spicier kick, feel free to increase the number of dried red chilies or add some fresh chili sauce to the stir-fry.

Remember to prep all your ingredients in advance, as stir-frying is a quick process and you want everything ready to go to achieve the best results. Enjoy your homemade Kung Pao Chicken!