Kung Pao Chicken with Peanuts and Rice

1. 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Peanutspack 200 g ≈ $1.80 25 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 Soy sauce 25 ml
7. 7 Vinegar 9% 8 ml
8. 8 Sugar 5 g
9. 9 Starch 5 g
10. 10 Garlic≈ $10.00 per kg 4 g
11. 11 Fresh ginger≈ $8.00 per kg 5 g
12. 12 Chili flakes 1 g
13. 13 Sunflower oil 12 ml

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

Method

1. Rinse the rice until the water runs clear, then cook with 140 ml water over low heat under a lid for 15 minutes until tender; keep covered.

2. Cut the chicken¹ into 2 cm cubes, toss with cornstarch and half the soy sauce. Dice the bell⁴ pepper into 1.5 cm cubes, mince the garlic¹⁰ and ginger, and slice the green⁵ onion into rings.

3. Heat a wok or skillet over high heat with oil. Stir-fry the chicken¹ for 4 minutes until golden, then remove and set aside.

4. In the same pan, stir-fry the bell⁴ pepper for 2 minutes, then add the garlic¹⁰, ginger, and chili, cooking for 30 seconds until fragrant.

5. Mix the remaining soy sauce, vinegar, and sugar with 2 tablespoons of water. Return the chicken¹ to the pan, pour in the sauce, and add the peanuts³ and green⁵ onion.

6. Cook over medium heat for 3–4 minutes, stirring, until the sauce thickens and the chicken¹ is fully cooked (no pink in the center).

7. Serve the rice on plates, topped with the Kung Pao chicken¹, and enjoy hot.