Kung pao chicken

Ingredients

• 400 gChicken breast
• 50 gPeanuts
• 150 gPeppers
• 40 gSpring onion
• 30 gSoy sauce (2 tbsp)
• 15 gVinegar (1 tbsp)
• 10 gSugar (2 tsp)
• 10 gCornflour (2 tsp)
• 20 gCanola oil (2 tbsp)
• 140 gRice, raw
• Dried chillies, ginger, garlic, Sichuan pepper

How to make it

1. Cook the rice. Mix the diced chicken with half the soy sauce and the cornflour.
2. Whisk the soy sauce, vinegar, sugar and the rest of the cornflour with three tablespoons of water into a sauce.
3. Toast the peanuts in the wok and take them out. Toast the chillies, ginger and garlic in the oil, add the chicken, fry for three minutes.
4. Add the pepper, pour in the sauce, let it thicken, stir in the peanuts and spring onion, serve on the rice.

One tip

The dried chillies are fried but not eaten. They give scent, not only heat.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.