Kung Pao Chicken

Ingredients

• 200 grams Chicken Breast (you can use other chicken meat instead)
• 8 dry red hot chili peppers, finely chopped
• 1 tsp.peppercorn
• 1/2 cup fried peanut (peeled)

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For Seasoning A:
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• 2 tsps.light soy sauce, low sodium
• Proper quantity of salt and MSG to taste
• 1 tsp. cornstarch

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For Seasoning B:
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• 3 tsps.light soy sauce, low sodium
• 2 tsps.granulated sugar
• 1 tsp.rice vinegar
• 1 tsp.cornstarch
• 1 tsp.freshly grated ginger root
• 1 tsp.crushed garlic clove

Method

Cut chicken breast into bite size cubes, about 1-inch length, gently combine with Seasoning A in a bowl, let marinate for 15 minutes.

Heat 2 tsps. oil in a wok, when the oil is hot, saute peppercorns (remeber:keep the oil to medium heat, avoid high heat). Drain them well in a colander and discard.

Add chopped red hot chili peppers, stir fry over medium heat until aromatic, about 30-40 seconds, then add chicken cubes and stir fry over medium heat until the meat turns white, do not brown.

Finally, add seasoning B and fried peanuts, stirring and tossing to mix everything together.
Serve on a plate.