Spicy-sweet chicken, peppers and peanuts over jasmine rice

$4.32/serving$4.41at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken breast400 g
• jasmine rice1 cup
• bell pepper1 ea
• thai pepper (optional)2 ea
• garlic3 cloves
• ginger1 thumb
• green onion3 stalks
• soy sauce2 tbsp
• rice vinegar1 tbsp
• white sugar2 tsp
• corn starch1 tbsp
• peanuts½ cup roasted

Method

1Start the rice

• •Rinse the jasmine rice until the water runs clear.
• •Combine the rice with 1¼ cups salted water in a pot and bring to a boil.
• •Cover, reduce to low, and cook 15 minutes.
• •Rest covered off the heat until serving.

2Prep

• •Meanwhile, cut the chicken into 3/4 inch cubes and toss with 2 tsp of the cornstarch and a pinch of salt.
• •Dice the bell pepper.
• •Mince the garlic and ginger.
• •Cut the green onions into 1 inch lengths.
• •Stir together the soy sauce, rice vinegar, sugar, remaining cornstarch and ¼ cup water for the sauce.

3Stir-fry

• •Heat 2 tbsp oil in a wok over high heat until shimmering.
• •Sear the chicken in one layer 90 seconds.
• •Stir-fry 2 to 3 minutes until golden and just cooked through.
• •Add the bell pepper, garlic and ginger, and toss 1 minute.
• •Add the chilies if desired.
• •Pour in the sauce and cook 60 seconds until thick and glossy.
• •Fold in the peanuts and green onions.

4Plate

• •Spoon the jasmine rice into bowls.
• •Top with the kung pao chicken.