Chinese Kung Pao

Wash the chicken breasts and cut them into small pieces. Clean the yellow and red bell peppers, remove the seeds, and cut them into thin strips. Peel and crush the garlic. Finely chop the spring onion.

Now take a pan and heat sunflower oil in it over high heat. Then add the chopped chicken breasts to the pan and sauté them for 6⁠–⁠8 minutes over high heat, stirring occasionally. After that, add the chopped bell peppers to the pan and sauté everything for another 3⁠–⁠4 minutes over high heat. Meanwhile, in a small bowl, mix together the chicken stock, cornstarch, soy sauce, crushed garlic, ground chili, honey, tomato paste, and vinegar. After 3⁠–⁠4 minutes of sautéing, pour the prepared mixture from the bowl into the pan, add the chopped spring onion, and cook the entire mixture, stirring constantly, for 1⁠–⁠2 minutes over high heat until a thick sauce forms.

Season the finished Kung Pao with salt and pepper, divide it into 4 portions, sprinkle each with peanuts, and serve.