Kung Pao Chicken with Water Chestnuts and Peanuts

4 chicken breasts
1 tablespoon corn starch

1 tablespoon sesame oil (divided)
3 large garlic cloves, minced
4 spring onions, white and light green part finely chopped
1 tablespoon fresh ginger, grated
1/2 teaspoon chili flakes (or to taste)

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 1/2 tablespoons honey

1/2 cup water chestnuts (tinned), drained and quartered
1/3 cup raw unsalted peanuts

* if you like your Kung Pao Chicken with lots of sauce, add some water to the sauce ingredients and up to 1 teaspoon cornstarch to thicken the sauce.

Serves 4
Cut the chicken breast into small 1-inch cubes. Place in a bowl, sprinkle with the cornstarch and toss until well coated.
In a wok, heat 1/2 tablespoon of the oil over medium heat. Fry the chicken for about 5 minutes, until no longer pink in the middle. Meanwhile, combine all ingredients for sauce and keep in a bowl nearby.
Transfer cooked chicken pieces to a bowl, and heat the remaining oil in the pan. Add garlic, onions, ginger and chili flakes and fry for a few seconds. Now add the sauce ingredients and cook until sauce starts to thicken. Add the chicken pieces back into the pan. Stir in water chestnuts and peanuts. Cook until thoroughly heated, another minute or so. Serve hot over rice.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com