Kung pao chicken with peanuts and chili peppers

Ingredients

For the marinade

• 500 g chicken breast
• 4 teaspoons soy sauce
• 2 teaspoons rice wine
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 teaspoons sesame oil

For the skillet

• 1 tablespoon oil
• 2 handfuls peanuts (60 g)
• 2 tablespoons oil
• 2-3 chili peppers (or 9-10 for a very spicy version)
• 30 g fresh ginger
• 5 garlic cloves
• 1 large onion (200 g)
• 2 small red bell peppers (200 g)
• 2 small yellow bell peppers (200 g)
• 2 carrots (150 g)

For the sauce

• 2 teaspoons rice wine
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 4 teaspoons soy sauce
• 4 teaspoons water
• 1/4 teaspoon salt

Preparation

1. Cut the chicken breast into pieces about 2 cm across. Mix with 4 teaspoons soy sauce, 2 teaspoons rice wine, 2 teaspoons cornstarch, 2 teaspoons cold water and 2 teaspoons sesame oil. Cover and refrigerate for 30 minutes. 2. Prepare the bell peppers, carrots and onion, then cut them into dice. Finely chop the ginger, garlic and chili peppers. 3. Mix 2 teaspoons rice wine, 2 teaspoons sesame oil, 2 teaspoons sugar, 2 teaspoons cornstarch, 4 teaspoons soy sauce, 4 teaspoons water and 1/4 teaspoon salt. Set the sauce aside. 4. Heat a large skillet or wok over high heat with 1 tablespoon oil. Stir-fry the chicken for 3 minutes, stirring, then transfer it to a bowl. 5. Add the peanuts to the empty skillet and toast for 2 minutes, until they smell roasted. Transfer them to a plate. 6. Pour 2 tablespoons oil into the skillet and add the chili peppers. After a few moments, add the ginger and garlic and stir for 30 seconds, until fragrant. 7. Add the onion and cook for 30 seconds. Add the bell peppers and carrots and cook for 1 minute, stirring; the vegetables should stay firm. 8. Add the chicken and peanuts to the skillet and stir for 1 minute. Pour in the sauce and cook for another 2 minutes, until it thickens and coats the pieces.