Kung Po chicken

200g / 8 oz chicken – diced

1 tbls light soy sauce

2 tbls rice wine

1 tbls cornflour

2 tbls dark soy sauce

1 teas sugar

¼ teas sesame oil

4 tbls oil

1 clove garlic – diced

¼ teas chilli flakes

200g / 4 oz peanuts

Combine the light soy sauce, 1 tbls rice wine and the cornflour together and then add the chicken to marinate for at least 1 hour

Combine the dark soy sauce, 1 tbls rice wine, sugar and sesame oil

Heat oil in the wok and add the garlic and chilli for 30 seconds, then add the chicken and marinade and cook for 2 – 3 mins until cooked

Add the remaining ingredients to the wok and simmer gently, add the peanuts if adding and serve when the nuts are heated through