Chinese Kung Pao Chicken

Wash the chicken breast and cut it into small cubes. Clean the yellow and red bell peppers, remove the seeds, then cut them into thin strips. Peel and crush the garlic. Finely slice the spring onions.

Heat the sunflower oil in a pan or wok over high heat. Add the diced chicken breast and sauté, stirring occasionally, for 6-8 minutes. Then add the sliced peppers and continue to sauté for another 3-4 minutes. Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, soy sauce, crushed garlic, chili flakes, honey, tomato paste, and vinegar. Pour the mixture into the pan, add the spring onions, and cook, stirring constantly, for 1-2 minutes until the sauce thickens.

Season the finished Kung Pao with salt and pepper, then divide into 4 portions. Sprinkle each portion with roasted peanuts.