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Kung Pao Chicken (China)

Name: Kung Pao Chicken (China)
Total time: 30 min
Yield: serves 4
Ingredients: 2 breasts Chicken; 1 Bell pepper; 50 g Peanuts; 2 cloves Garlic; 1 piece Ginger; 3 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tsp Cornstarch; 2 Chili pepper; 2 tbsp Neutral oil; 150 g Rice

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Chicken — to buy2 breasts
Bell pepper — to buy1
Peanuts — to buy50 g
Garlic — to buy2 cloves
Ginger — to buy1 piece
Soy sauce — to buy3 tbsp
Rice vinegar — to buy1 tbsp
Cornstarch — to buy1 tsp
Chili pepper — to buy2
Neutral oil — to buy2 tbsp
Rice — to buy150 g

Preparation

Cut the chicken into small, even cubes — this ensures quick, even cooking in the pan.
Toss the chicken with a teaspoon of the soy sauce and let it marinate for 10 minutes while you prep everything else: it makes it more tender and flavorful.
In a bowl, mix the remaining soy sauce, rice vinegar and cornstarch (dissolved in a splash of water): this sauce will thicken the dish at the end.
Heat the oil over high heat in a wok or large pan, then sear the drained chicken for 4-5 minutes until nicely browned on all sides. Set it aside.
In the same pan, stir-fry the diced bell pepper, minced garlic, grated ginger and chili for 2 minutes over high heat — they should stay slightly crisp.
Return the chicken to the pan, add the sauce and peanuts, mix well and let it thicken for 2 minutes over high heat, stirring constantly, until the sauce turns glossy and clings to the pieces.
Serve immediately with hot steamed rice.