Kung Pao Chicken

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 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 the rice according to the instructions and keep it ready to serve; cut the chicken¹ into 2 cm cubes, coat with starch and half the amount of soy sauce; prepare garlic¹⁰, ginger, chili, bell⁴ pepper, peanuts³, and onion and keep them on hand.

2. Heat a pan or wok over high heat, add a small amount of oil, and heat until the surface starts to sizzle.

3. Stir-fry the chicken¹ over high heat for about 4 minutes until golden, then remove it from the pan and set aside; season with salt to taste.

4. In the same pan, sauté the peppers for about 2 minutes, then add garlic¹⁰, ginger, and chili and sauté until fragrant and the peppers are tender.

5. Return the chicken¹ to the pan, pour in the sauce made from remaining soy sauce, vinegar, and sugar, add peanuts³ and chopped onion, and stir-fry for 1–2 minutes until the sauce thickens and the chicken is glazed.

6. Reduce the heat to medium and heat the dish for another 2–3 minutes, stirring until the aromas come together and the chicken¹ is warmed through.

7. To serve, divide the rice among plates, top with Kung Pao chicken¹, garnish with extra peanuts³ if desired, and serve hot.