Kung Pao Chicken

Method

Cut the chicken breast into bite-sized cubes and toss with cornflour and a pinch of salt. Heat vegetable oil in a wok or large frying pan over high heat and stir-fry the chicken until golden and cooked through, approximately 6-8 minutes, then remove and set aside. In the same pan, add the dried chillies, garlic, ginger and spring onions, stir-frying for 1-2 minutes until fragrant. Combine soy sauce, rice vinegar, sesame oil, sugar and water in a bowl, then pour into the pan along with the cooked chicken and peanuts, stirring well for 2-3 minutes until the sauce thickens and coats the ingredients. Taste and adjust seasoning as needed, then serve immediately with steamed rice.