Kung Pao Style Chicken

I usually dishes that use ramen noodles but this was so yummy. I loved the little bit of spice and tons of flavor and great texture of the peanuts.Kung Pao Style Chicken

From: You Got Served

3 Tbs. vegetable oil
1 lb. chicken
1 red bell pepper, thinly sliced
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbs. fresh ginger, grated
1 tsp. red pepper flakes (1/4 tsp. if you don't like spice or for kids)- this is what I used
3 1/2 cups chicken broth
4 packages ramen noodles, discard seasoning packets
2 Tbs. hoisin sauce
1 Tbs. rice vinegar
2 tsp. toasted sesame oil
4 green onions, sliced thin

Season chicken with salt and pepper. heat 2 Tbs. of oil in a 12" nonstick skillet over high heat until just smoking. Add chicken and cook until done. Transfer to a clean bowl.

Add remaining Tbs. of oil to the skillet and return to medium-high heat. Add bell pepper and peanuts and cook until peppers are softened, 2-3 minutes. Transfer to a bowl with chicken.

Add garlic, ginger and red pepper flakes to the oil left in the skillet and return to medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of the ramen into small chunks and add to the skillet. Bring to a simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in the pan, about 2 minutes.

Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute. Stir in chicken, peppers and peanuts. Sprinkle with green onions before serving.