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INGREDIENTS
- 500 g chicken breasts
- 1 medium yellow pepper (150 g)
- 1 medium red pepper (150 g)
- 3 cloves of garlic
- 2 stalks of spring onion (2× 20 g)
- 3 tablespoons sunflower oil
- 150 ml chicken broth (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 distilled vinegar (8%)
- 30 g unsalted raw peanuts
- Salt
- Pepper
- Coriander
SIDE DISH
- Rice
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INSTRUCTIONS
- 1Wash the chicken breasts and cut them into small pieces. Clean the yellow and red 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 fry them, stirring occasionally, for 6–8 minutes over high heat. Then add the chopped peppers to the pan and fry everything for another 3–4 minutes over high heat. Meanwhile, in a small bowl, mix chicken broth, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar. After 3–4 minutes of frying, 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 the kung pao best with rice. In addition to peanuts, you can also garnish individual portions with fresh coriander and extra spring onion.
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The author of the photograph is Marie Bartošová