Buy all ingredients right below the recipe
Ingredients
- 500 g chicken breast fillet
- 250 g rice
- 1 medium yellow bell pepper (150 g)
- 1 medium red bell pepper (150 g)
- 3 cloves garlic
- 2 stalks spring onion
- 3 tablespoons sunflower oil
- 150 ml chicken broth
- 1 tablespoon cornstarch
- 4 tablespoons soy sauce
- ½ teaspoon chili flakes
- 1 tablespoon honey
- 40 g tomato paste
- 2 tablespoons vinegar
- 30 g unsalted peanuts
- 1 pinch salt
- 1 pinch black pepper
- 1 handful fresh coriander
Steps
- 1Wash 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.
- 2Heat 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.
- 3Season the finished Kung Pao with salt and pepper, then divide into 4 portions. Sprinkle each portion with roasted peanuts.
- 4Serve the Kung Pao with cooked rice. You can also garnish the top with fresh coriander and extra spring onions.
