A flavorful and easy-to-make Kung Pao Chicken recipe with a spicy twist.
Cut the chicken into bite-sized pieces and set aside.
Cutting the chicken into uniform pieces ensures even cooking.
Mix the soy sauce, hoisin sauce, oyster sauce, sugar, cornstarch, and white pepper in a bowl to create the sauce.
Stir the sauce until the sugar and cornstarch are fully dissolved.
Heat a wok over medium-high heat and add a splash of oil. Stir-fry the chicken until almost cooked through.
Ensure the wok is hot before adding the chicken to achieve a good sear.
Add the bell pepper, onion, celery, and water chestnuts to the wok and stir-fry until the vegetables are tender-crisp.
Cook the vegetables quickly to retain their crunch and color.
Pour the sauce into the wok and stir to coat the chicken and vegetables evenly. Cook until the sauce thickens.
Keep stirring to prevent the sauce from sticking to the wok.
Serve the dish hot, garnished with roasted peanuts.
Serve immediately for the best flavor and texture.
