Kung Pao

Wash the chicken breast fillets and cut them into small pieces. Clean and seed the yellow and red bell peppers, then cut them into thin strips. Peel and crush the garlic. Finely chop the spring onion.

Heat sunflower oil in a pan over high heat. Add the cut chicken pieces to the pan and fry over high heat for 6–8 minutes, stirring occasionally. Then add the sliced bell peppers and fry everything for another 3–4 minutes over high heat. In the meantime, mix the chicken broth, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar together in a small bowl. After 3–4 minutes of cooking time, pour the prepared mixture from the bowl into the pan, add the chopped spring onion, and cook the entire mixture over high heat for 1–2 minutes while stirring constantly until a thick sauce forms.

Season the finished Kung Pao with salt and pepper to taste, divide into 4 portions, sprinkle each portion with peanuts, and serve.