Combine the chicken with the marinade ingredients and toss to coat. Let rest for 30 minutes. Whisk together the sauce ingredients and set aside. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the chicken and cook until lightly browned and almost cooked through, about 3 minutes. Remove the chicken to a plate and add the remaining 2 tablespoons of oil to the skillet.
Place the skillet back on the stove and warm again until it is almost smoking. Add in the ginger and garlic and stir to coat. Add the chilies and stir fry until they are aromatic, about 2 minutes. Add the chicken back to the skillet, along with the peanuts. Toss together a few times and then add the sauce, stirring until the chicken is well-coated. Cook about a minute to slightly reduce the sauce and then add the scallions. Stir to combine and then serve over hot rice. Enjoy!
Kung Pao Chicken https://barefeetinthekitchen.com/kung-pao-chicken/