Kung Pao Chicken

Makes: 4 servings

Cost per serving (Heidelberg): €1,63 (excludes rice)

Calories per serving: 386

Ingredients:

Marinade:

• 2 teaspoons soy sauce
• 2 teaspoons rice wine
• 1 teaspoon sesame oil
• 1½ teaspoons cornstarch

Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 teaspoon sugar

The rest:

• 2 chicken breasts
• 8 small dried hot chili peppers, halved and de-seeded
• 4 cloves garlic, minced
• 3 scallions, cut into 1"/~2cm pieces
• 4 bunches baby bok choy, stalks cut into 1"/~2cm pieces
• 4 tablespoons cooking oil
• 1 teaspoon Szechuan peppercorns
• ½ cup cashews

Cut the chicken into bite-sized pieces and combine with marinade ingredients, adding the cornstarch last.  Marinate 25 minutes.

Mix the sauce ingredients and set aside.

Fry the chicken in 2 tablespoons oil over medium-high/high heat.  After it is almost done, remove it from the pan and set aside.  Add 2 more tablespoons oil.  Fry garlic until aromatic, then add chilis and peppercorns.  Fry briefly (until chilis have a redder color).  Add sauce, then chicken, peanuts, onions, and bok choy, in that order.  Stir together and remove from heat.

Eat with rice.