Kung Pao Chicken

Ingredients: (serves 2)

300g. chicken breast (boneless and skinless, cut into bite-sized cubes)

2 tbsp. roasted peanuts

6 dried chilies (seeded, halved)

3 slices ginger (peeled)

1 clove garlic (peeled and sliced diagonally)

2 tbsp. cooking oil

1/2 sprig spring onions (cut into 1" length)

Marinade:

1/2 tbsp. cornflour

1 1/2 tsp. light soy sauce

3/4 tbsp. Shaoxing Wine

1/2 tsp. oil

Sauce:

3/4 tbsp. light soy sauce

1/2 tsp. dark soy sauce

3/4 tsp. sugar

Dash Chinese black vinegar

2 tbsp. water

3/4 tsp. cornflour

Methods:

1. Pat chicken dry with kitchen paper and mix with the marinade for 30 minutes.
2. In a small bowl, mix sauce ingredients and set aside.
3. In a heated wok add 1/2 tablespoon oil, stir-fry marinated chicken until 70% cook, dish and set aside.
4. In a clean heated wok, add 1 1/2 tablespoon oil, saute ginger and garlic, then add dried chilies and fry until aromatic.  Add in chicken, stir-fry until the chicken are cooked through, add sauce, stir until well coated.  Stir in the peanuts and spring onion.  Remove from wok into a serving dish.
5. Serve!   

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.