Kung pao chicken with peanuts, peppers and rice

Ingredients

For 1 serving

• Chicken breast130 g
• Peanuts15 g
• Bell peppers120 g
• Spring onions2
• Chili pepper1
• Garlic1 clove
• Soy sauce1 tablespoon
• Rice vinegar1 teaspoon
• Brown sugar1 teaspoon
• Cornstarch1 teaspoon
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy,

In season: June – September

Method

1. Rinse the rice under cold water, cook it in plenty of boiling salted water for the time on the packet (usually 12–15 minutes) until tender, then drain and keep covered.
2. Meanwhile cut the chicken breast into cubes of about 2 cm and toss with half the cornflour, so it stays tender and holds the sauce.
3. Wash the peppers, remove seeds and white ribs and cut into 2 cm squares; cut the spring onions into 2–3 cm lengths, crush the garlic and slice the chilli into rings.
4. In a small bowl mix the soy sauce, rice vinegar, brown sugar, the remaining cornflour and 3 tablespoons of water until there are no lumps.
5. Heat the groundnut oil in a frying pan or wok over high heat, add garlic and chilli for 20 seconds, then the chicken and stir-fry for 4 minutes, until white and golden at the edges.
6. Add the peppers and spring onions and stir-fry for 3 more minutes, until the peppers are glossy but still crunchy.
7. Stir the sauce again, pour it into the pan with the peanuts and cook for 1 minute, until it thickens and coats everything; serve straight away with the rice.