F & L Market has split chicken breast for .99 a pound. Use it to make this delicious dish that’s even better than eating out!


  • 1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch, (6g) divided
  • 5 tablespoons soy sauce , (75ml) divided
  • 5 teaspoons sesame oil, (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water, (45ml)
  • 3 tablespoons rice vinegar, (45ml)
  • 3 tablespoons honey, (45ml)
  • 2 tablespoons vegetable oil, (30ml)
  • 1 cup diced white onion, (115g) 3/4-inch dice
  • 2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
  • 1 tablespoon minced garlic, (10g)
  • 1 tablespoon minced ginger, (9g)
  • 8 pieces dried red chilies, cut in half and seeds removed
  • 2 tablespoons roasted peanuts, (22g)
  • 1 tablespoon thinly sliced green onions, (1g)


  • Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.
  • To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.
  • Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  • Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.
  • Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
  • Turn heat down to medium and add the onions, stir-fry for 1 minute.
  • Add the bell peppers and stir-fry for 1 minute.
  • Add the garlic, ginger, and chili peppers, and cook for 1 minute.
  • Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
  • Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
  • Garnish kung pao chicken peanuts and green onions.