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INGREDIENTS
- 500 g chicken breasts
- 1 medium yellow bell pepper (150 g)
- 1 medium red bell pepper (150 g)
- 3 cloves garlic
- 2 stalks spring onion (2× 20 g)
- 3 tablespoons sunflower oil
- 150 ml chicken stock (can be replaced with water)
- 1 tablespoon cornstarch
- 4 tablespoons soy sauce
- ½ teaspoon ground chili (optional)
- 1 tablespoon honey
- 40 g tomato paste
- 2 tablespoons fermented spirit vinegar (8%)
- 30 g unsalted unroasted peanuts
- Salt
- Pepper
- Coriander
SIDE DISH
- Rice
METHOD
- 1Wash the chicken breasts and cut them into small pieces. Clean the yellow and red bell peppers, remove the seeds, and cut them into thin strips. Peel and crush the garlic. Finely chop the spring onion.
- 2Now take a pan and heat sunflower oil in it over high heat. Then add the chopped chicken breasts to the pan and sauté them for 6–8 minutes over high heat, stirring occasionally. After that, add the chopped bell peppers to the pan and sauté everything for another 3–4 minutes over high heat. Meanwhile, in a small bowl, mix together the chicken stock, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar. After 3–4 minutes of sautéing, pour the prepared mixture from the bowl into the pan, add the chopped spring onion, and cook the entire mixture, stirring constantly, for 1–2 minutes over high heat until a thick sauce forms.
- 3Season the finished Kung Pao with salt and pepper, divide it into 4 portions, sprinkle each with peanuts, and serve.
- 4Serve Kung Pao preferably with rice. In addition to peanuts, individual portions can also be garnished with fresh coriander and extra spring onion.
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The author of the photograph is Marie Bartošová