Kung Pao Chicken

For 2 servings

• chicken breasts, diced2
• soy sauce1 tbsp
• cornflour1 tsp
• vegetable oil3 tbsp
• dried red chillies, or 1/2 tsp chilli flakes2
• garlic cloves, crushed2
• grated ginger1/2 tsp
• red pepper, diced1/2
• roasted peanuts30 g
• soy sauce (for the sauce)2 tbsp
• rice vinegar1 tbsp
• brown sugar1 tsp
• sesame oil1 tsp
• Spring onion, sliced, to serve

1. 1

   Mix the diced chicken with 1 tablespoon of soy sauce and the cornflour - this thin coating helps seal in moisture.

2. 2

   Heat 2 tablespoons of oil in a wok or large frying pan over high heat until shimmering. Add the chicken and stir fry for 5 to 6 minutes, until golden and cooked through with no pink in the middle. Remove and set aside.

3. 3

   Add the remaining oil to the pan, then the dried chillies, garlic and ginger. Stir for 30 seconds - keep this moving constantly, dried chillies can burn within seconds.

4. 4

   Add the red pepper and stir fry for 2 minutes, until just starting to soften but still with some bite.

5. 5

   In a small bowl, mix the remaining soy sauce, rice vinegar, brown sugar and sesame oil.

6. 6

   Return the chicken to the pan along with the peanuts, pour over the sauce, and toss everything together for 1 to 2 minutes until the sauce thickens and coats everything evenly.

7. 7

   Scatter with sliced spring onion and serve immediately with rice.