First, prep all your ingredients so that everything is chopped and ready to cook since this recipe moves fast when you start cooking.
In a small bow add the chicken broth, corn starch and the chili garlic sauce and whisk to combine and set aside.
Then in a large pan on high heat add in the oil and then the onion and bell pepper and cook for about 4 minutes moving it around with a spoon. Then add in the garlic and cook for another 1 minute while continuing to stir everything around.
Next, add in the raw shrimp, season it with some black pepper and continue to stir it all around for about 2 minutes.
Then add in the oyster sauce and peanuts and continue to cook while stirring so that everything is coated with the sauce.
Then add in the chicken broth mixture and scallions and finish cooking the shrimp until they are no longer pink and the sauce has thickened this should only take a few minutes.
Then all you have to do is transfer the Kung Pao shrimp to a serving side and serve it with some cooked white rice and enjoy!