Chinese Kung Pao Chicken with Peanuts & Chilli

Begin by toasting the peanuts in a dry pan over medium heat until golden and fragrant, about 3-5 minutes. Remove from the pan and set aside to cool.

Cook the Jasmine rice according to package instructions. Usually, this involves rinsing the rice, then combining it with water in a ratio of 1:2 (rice to water), bringing it to a boil, then simmering covered on low heat until the water is absorbed and the rice is tender.

In a bowl, combine the hoisin sauce, brown sugar, rice vinegar, and mixed soy sauce to make the marinade. Adjust the amount of sugar and vinegar based on your taste preference for sweetness and tanginess.

Add the coarsely chopped chicken breast to the marinade, ensuring each piece is well coated. Let it marinate for at least 20 minutes to absorb the flavors.

Heat peanut oil in a wok or large frying pan over medium-high heat. Once hot, add the finely chopped garlic, ginger, and halved dried red chillies. Fry for about a minute or until fragrant, being careful not to burn the garlic.

Increase the heat to high and add the marinated chicken to the wok, reserving the remaining marinade. Fry until the chicken is browned and cooked through, about 5-7 minutes, depending on the size of the chicken pieces.

Add the snow peas to the wok with the chicken and cook for an additional 2-3 minutes, until the snow peas are tender but still crisp.

Pour the reserved marinade over the chicken and snow peas in the wok, stirring well to coat all the ingredients. Allow the sauce to simmer for 1-2 minutes until it thickens slightly.

Stir in the toasted peanuts, mixing them into the wok. Cook for another minute to heat the peanuts through.

Sprinkle the thinly sliced spring onions over the top of the Kung Pao Chicken just before serving, adding a fresh crunch and burst of color.

Serve the Kung Pao Chicken hot alongside the cooked Jasmine rice. Optionally, additional toasted peanuts and spring onions can be sprinkled on top of the rice for extra flavor and texture.