Chinese Kung Pao Chicken with Peanuts

Ingredients

• 280g chicken breast, cubed
• 60g roasted peanuts
• 3 dried red chilies, halved
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 150g bell peppers, diced

Method

1. Heat vegetable oil in a wok and stir-fry chicken over high heat until cooked through and no longer pink (internal temperature 74°C/165°F), 6 minutes; set aside.
2. Add dried chilies and garlic, cook for 30 seconds until fragrant.
3. Return chicken to the wok with bell peppers.
4. Pour in the sauce mixture (soy sauce, vinegar, sugar, sesame oil) and cornstarch slurry.
5. Toss for 2 minutes until the sauce thickens, add peanuts, and serve immediately over rice.