Kung Pao Chicken

• Chicken breast(600 g)
• Jasmine Rice(250 g)
• Bell pepper(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Roasted peanuts(80 g)
• Rapeseed Oil(2 tbsp)
• Soy sauce(4 tbsp)
• Rice Vinegar(2 tbsp)
• Oyster Sauce(2 tbsp)
• Brown sugar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tbsp)
• Sambal Oelek(1 tbsp)
• Sichuan Pepper(1 tsp)

Method

1. 1

   Thinly slice the {Chicken breast}. Halve and seed the {Bell pepper}, then cut into bite-size pieces. Slice the {Scallions}, mince the {Garlic}, and finely grate the {Ginger}. In a small bowl, whisk the {Soy sauce}, {Rice Vinegar}, {Oyster Sauce}, {Brown sugar}, {Sesame oil}, {Cornstarch}, {Sambal Oelek}, and {Szechuan Peppercorns} with 4 tbsp water until smooth.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 500ml water. Bring to a boil, cover, and cook on low until tender.

   ~12 min

3. 3

   Meanwhile, heat 1 tbsp of the {Vegetable oil} in a large wok or frying pan over high heat. Add the {Chicken breast} and stir-fry until lightly golden and nearly cooked through.

   ~5 min

4. 4

   Add the remaining {Vegetable oil}, {Bell pepper}, most of the {Scallions}, {Garlic}, and {Ginger}. Stir-fry until the peppers are just tender and everything smells fragrant.

   ~3 min

5. 5

   Give the sauce a quick stir, then pour it into the pan. Add the {Roasted peanuts} and toss for 1–2 minutes until the sauce turns glossy and coats the chicken and peppers. Fluff the rice and serve the stir-fry over it, topped with the remaining {Scallions}.

   ~3 min