Kung Pao Chicken

Feature: slightly spicy & sour
Serves 1 to 2 and ready in 30-35 min

Dietitian's rating

Ingredients

• 400g chicken breast
• 50g raw peanuts
• 3 slices of ginger
• 5 cloves of garlic
• 5 dried red chili peppers
• 1 teaspoon salt
• 1 tablespoons soy sauce
• 1 teaspoon vinegar
• 1/2 teaspoon sugar
• 3 1/2 tablespoons vegetable oil
• 2 teaspoons cornstarch

Preparation (15 min)

• Cut garlic into thin slices
• Cube chicken breast and marinate in 1/2 tablespoon soy sauce,  and 1 teaspoon cornstarch for 5 min
• Mix 1 teaspoon cornstarch with water

Instruction (15-20 min)

• In a hot wok, stir-fry the peanuts in 1 1/2 tablespoon vegetable oil until golden brown
• Remove peanuts from wok and set aside
• Heat 2 tablespoons vegetable oil until hot
• Slide the chicken into the wok and fry for 1 min
• Remove chicken from oil and drain
• Reheat the remaining oil in the wok
• Add the red peppers, ginger and garlic to wok and stir-fry for a few seconds
• Add chicken to the wok and stir-fry for 15-20 seconds
• Add 1/2 tablespoon soy sauce, 1 teaspoon vinegar, 1/2 teaspoon sugar and 1 teaspoon cornstarch to wok
• Stir and cook wok contents until the sauce is thickened
• Stir in peanuts and serve