Kung Pao Chicken

• Meanwhile, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic. • In a small bowl, whisk together half the vinegar, half the Szechuan paste, 2½ TBSP sweet soy glaze, 2 tsp cornstarch (you’ll use the rest later), 2½ tsp sugar, and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 5 TBSP sweet soy glaze, 4 tsp cornstarch, 5 tsp sugar, and 1¼ cups water.)

• Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes. • Transfer to a second small bowl; set aside. • Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. • Add scallions; cook until softened, 1-2 minutes more. • Transfer to a third small bowl; set aside.

• Meanwhile, pat chicken* dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned, 3-4 minutes. • Stir and continue cooking until chicken is cooked through, 1-2 minutes more.

• Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. • Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. • Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. TIP: If sauce seems too thick, stir in a splash of water.