Cooking Instructions:

In a bowl, combine the diced chicken with soy sauce, rice vinegar, and cornstarch. Mix well and let it marinate for about 15-20 minutes to enhance the flavor and tenderness of the chicken.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the dried red chilies and stir-fry for a few seconds until they become fragrant.

Add the marinated chicken to the skillet and cook until it turns golden brown, about 5-7 minutes. Stir occasionally to guarantee even cooking.

Once the chicken is cooked, add the minced ginger, garlic, and diced bell pepper to the skillet. Stir-fry for another 2-3 minutes until the bell pepper is tender-crisp.

Stir in the roasted peanuts, hoisin sauce, and sesame oil. Toss everything together for another minute to coat the chicken and vegetables in the sauce.

Remove from heat and garnish with chopped green onions before serving.

When cooking Kung Pao Chicken, feel free to adjust the level of spiciness by adding more or fewer dried red chilies. Additionally, you can substitute chicken with shrimp or tofu for a different variation.

To enhance the dish's flavors, consider using fresh, high-quality ingredients and serving it immediately after cooking for the best texture and taste.