Chicken Kung Pao

Ingredients for 4 servings:

• 300 g chicken breast
• 4 tbsp peanut oil, or other neutral oil
• 4 peppers, pitted and cut into rings
• 3 garlic cloves
• 2 tsp fresh ginger, chopped
• 3 g spring onion(s)
• 50 g peanuts
• cornstarch
• Soy sauce as desired
• Salt
• 6 tsp sugar
• 5 tbsp chili sauce
• 400 ml chicken broth or vegetable broth
• e.g. potato(s), peppers, Chinese vegetables, soybean sprouts, bamboo strips, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

First, dice the chicken, chop the ginger, chop the garlic, finely chop the chili peppers, and slice the spring onions into rings. Mix about 1 pinch of salt, 4 teaspoons of soy sauce, half the garlic, and 1 teaspoon of cornstarch and pour over the diced chicken. Mix everything together and let it marinate for about 30 minutes. Mix 5 tablespoons of soy sauce, 5 tablespoons of chili sauce, 3 teaspoons of vinegar, 6 teaspoons of sugar, 5 teaspoons of cornstarch, and about 30 tablespoons of stock. Heat the wok, add oil, and fry the chili peppers, garlic, and ginger. Add the chicken and fry well. Now add the sauce and continue simmering. At this point, you can add bamboo shoots, bell pepper pieces, potato pieces, Chinese vegetables, carrot slices, etc., and cook until everything is soft/al dente. Add the peanuts and thicken everything with cornstarch until the desired consistency is reached. Finally, garnish with spring onions. Serve with mie noodles or rice.