Kung pao chicken

Ingredients

For 4 portions

• 🍗 500g chicken breast (raw, boneless)
• 🥜 60g peanuts, roasted, unsalted
• 🫑 1 medium red bell pepper
• 🧅 3 medium spring onions
• 🧄 3 cloves garlic
• 🪴 2 centimeters ginger
• 🌶️ 3 small red chilli peppers
• 🥣 3 Tbsp soy sauce
• 🥣 1 Tbsp rice vinegar
• 🍚 1 Tsp sugar
• 🌾 1 Tbsp corn starch
• 🌶️ 1 Tsp sichuan pepper
• 🏺 2 Tbsp peanut oil
• 🧂 0.5 Tsp salt

Method

1. Dice the chicken into 2 cm pieces. Toss with 1 Tbsp of the soy sauce and the corn starch; leave for 10 minutes.
2. Mix the remaining soy sauce, rice vinegar and sugar for the sauce.
3. Heat the peanut oil and add salt in a wok over high heat. Add the dried or fresh chillies and Sichuan pepper; stir-fry for 20–30 seconds until fragrant (do not burn).
4. Add the chicken and stir-fry for 3–4 minutes until just cooked and lightly coloured. Push to one side.
5. Add the minced garlic, ginger, diced red pepper and sliced spring onions; stir-fry for 1–2 minutes.
6. Pour in the sauce and toss everything together for 30–60 seconds until glossy. Stir in the peanuts and serve immediately.