Kung Pao Chicken with Rice

Ingredients

Quantities are for one portion.

• 1green bell pepper, diced
• 30 groasted peanuts
• 1 tspchili flakes
• 15 gsugar
• 150 gchicken breast, diced
• 70 gwhite rice
• 1 tbspvegetable oil
• salt to taste
• 15 mlrice vinegar
• 15 mlsoy sauce
• 2garlic cloves, minced

Method

1. Cook the dry white rice in salted water until tender and fluffy.
2. Make the sauce by mixing the soy sauce with the rice vinegar, sugar, and chili flakes.
3. Heat the vegetable oil in a wok until lightly smoking.
4. Sear the diced chicken until golden.
5. Add the diced bell pepper and minced garlic, stir-frying for a couple of minutes.
6. Pour the sauce into the hot wok and toss with the roasted peanuts until everything is glazed.
7. Serve the chicken over the hot steamed rice.