• In a large bowl, whisk together the marinade ingredients. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 20 minutes, or up to 2 hours in the fridge.
• In a small bowl, whisk together the sauce ingredients and set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic, ginger, and dried chili peppers, and stir-fry for about 30 seconds until fragrant.
• Add the chicken and stir-fry for 2-3 minutes, until browned and cooked through.
• Add the bell peppers, onion, and peanuts to the wok and stir-fry for 2-3 minutes, until the vegetables are slightly softened.
• Pour in the sauce and stir-fry for another 1-2 minutes until the sauce thickens and everything is evenly coated.
• Remove from heat and stir in the sliced green onions.
• Serve the Kung Pao chicken over cooked rice.

Slow Cooker Instructions:

• If you prefer to use a slow cooker, you can follow the same steps above until step 5. Then, transfer everything to your slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Once the Kung Pao chicken is cooked, stir in the green onions and serve as directed above.