Kung Pao Chicken with Peanuts and Rice

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 60 g
3. 3 Peanutspack 200 g ≈ $1.80 15 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Chili flakes 2 g
6. 6 Garlic≈ $10.00 per kg 6 g
7. 7 Fresh ginger≈ $8.00 per kg 6 g
8. 8 Soy sauce 20 ml
9. 9 Rice vinegar 10 ml
10. 10 Honey 10 g
11. 11 Starch 6 g
12. 12 Sunflower oil 10 ml
13. 13 Green onionspack 50 g ≈ $1.30 10 g
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, season with salt, and cook covered for 18–20 minutes until tender.

2. Cut the chicken¹ into 2–3 cm pieces and toss with the cornstarch and 8 ml soy sauce.

3. Mix the remaining soy sauce, rice vinegar, honey, 3 tablespoons water, garlic⁶, ginger, and chili flakes.

4. Cut the bell⁴ pepper into squares and slice the green¹³ onions into rings.

5. Heat the oil and fry the chicken¹ for 6–7 minutes until browned and cooked through.

6. Add the bell⁴ pepper and peanuts³ and stir-fry for 3 minutes, leaving the pepper slightly crisp.

7. Pour in the sauce and cook for 2–3 minutes until it thickens and coats the chicken¹. Serve with the rice and green¹³ onions.