Kung Pao

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

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

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