Kung Pao Chicken

Cut chicken into 1-inch cubes. Toss with 1 tbsp soy sauce and cornstarch. Let sit 10 min.

Mix remaining soy sauce, rice vinegar, and hoisin in a small bowl for the sauce.

Heat oil in wok over high heat. Stir-fry dried chilies and garlic 30 seconds.

Add chicken. Stir-fry 5-6 min until cooked through and golden.

Pour in sauce and toss. Add peanuts, stir 1 min. Serve over steamed rice.