Kung Pao Shrimp

Bahan-bahan (3 porsi)

• 1 pound jumbo 12- to 15-count raw shrimp, fresh or frozen and thawed, peeled and deveined
• 2 tablespoons low-sodium soy sauce (divided)
• 2 tablespoons + 2 teaspoons rice vinegar (divided)
• 1 1/2 teaspoons sesame oil divided (toasted or untoasted)
• 3 teaspoons cornstarch (divided)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons honey
• 1/2 teaspoon crushed red pepper flakes (more or less to taste)
• 2 tablespoons canola oil or grapeseed or avocado oil
• 1 red bell pepper (diced into 1/4-inch pieces)
• 1 g reen bell pepper (diced into 1/4-inch pieces)
• 1 medium yellow onion (diced into 1/4-inch pieces)
• 1/2 cup peanuts (preferably unsalted)
• 3 g arlic cloves minced (about 1 tablespoon)
• 1 tablespoon minced or grated fresh ginger from about a 1-inch piece
• 3 g reen onions thinly sliced (white and green parts separated from the dark green parts (about 1/2 cup))
• Cooked brown rice for serving