Kung Pao Chicken

2 boneless, skinless chicken breasts

¼ cup green pepper, diced

¼ cup red pepper, diced

¼ cup prepared kung pao sauce

cup unsalted roasted peanuts

Cut chicken breast into thin strips.

To a wok or heavy-bottomed pan over medium to high heat, add chicken, and stir-fry for 1 minute. Add green and red peppers and stir-fry until vegetables are tender. Add sauce and cook until the sauce is boiling and thickening and everything is evenly coated with sauce.

Top with roasted peanuts.

Serves two to three.

Ying Stoller, yingskitchen.com