Kung Pao Chicken

Toss chicken breast with soy sauce and cornstarch and leave for 10 minutes.

Stir together soy sauce, rice vinegar and sugar.

Heat vegetable oil in a wok over high heat. Stir-fry marinated chicken for 4 to 5 minutes until cooked through, then push to the side.

Add dried red chilies, garlic and ginger and stir for 30 seconds, then add red bell pepper and cook for 2 minutes.

Pour in sauce, add peanuts and scallions, and toss for 1 minute until glossy. Serve with rice.