Quick Kung Pao With Rice

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍚🍗✨

Cook the rice. Rinse the rice and cook it in a ratio of about 1 part rice to 2 parts water, bring to a boil, cover with a lid, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid unnecessarily)

Chop the onion and garlic. Finely chop the onion, spring onion, and garlic

Slice the peppers. Slice the peppers into strips

Slice the meat. Cut the chicken into strips

Prepare the sauce. Prepare the sauce from soy sauce, red wine, sweet chili sauce, sugar, and starch, and mix

Season the meat. Season the meat with salt and optionally flavor with dried garlic

Fry the meat. Heat oil in a pan, sear the meat over medium to high heat until golden brown for about 3 minutes, and set aside

Fry the vegetables and cook the mixture through. In the same pan, stir-fry the vegetables over high heat for about 2-3 minutes so they stay crisp. Add the meat back in, pour over the sauce, and cook through over medium heat for about 3 minutes

Serve. Serve with rice 🍽️✨