Chicken Kung Pao with Rice

In medium-sized pot, bring water to a boil for the rice.

Peel and grate the garlic and ginger. Slice a fresh chili pepper.

Rinse the spring onions and cut them into pieces about 4 cm long. Rinse the bell pepper, remove the seeds, and slice it.

Add the rice to the boiling water and cook according to the instructions on the package. Set the cooked rice aside.

Heat a pan with oil, add the chicken meat, season with salt and black pepper, and sauté for 4–5 minutes. Then, remove the chicken from the pan.

In the same pan where you cooked the chicken, add oil, garlic, ginger, chili pepper, spring onions, and bell pepper. Stir-fry for 2–3 minutes, then return the chicken to the pan.

In a small bowl, mix soy sauce, white wine vinegar, sugar, water, and cornstarch. Stir well and pour the mixture into the pan with the chicken and vegetables. Simmer on low heat for 5 minutes, until the sauce thickens.

Chop the salted peanuts into smaller pieces.

Sprinkle the Kung Pao chicken with the chopped peanuts and serve with rice.