Gong Bao Chicken

Ingredients
2 chicken breasts, without skin or bones, chopped
1 tablespoon of nut oil
2-10 red chili peppers, dried (depending on how hot you desire your food to be)
3 cloves of garlic, finely chopped
2,5 cm fresh ginger race piece, finely cut
2 green onions, chopped (only the white part)
85 g fried nuts
4 teaspoons of soy sauce
1 teaspoon of rice wine
1 ½ teaspoon of sugar
1 teaspoon of rice vinegar
1 teaspoon of sesame oil
2 tablespoons of chicken stock, or as much as needed
½ red chili pepper, seeds removed and finely sliced, for garnishing
1 green onion (only the white part), finely sliced, for garnishing
1 lime coat slice, finely sliced, for garnishing
Riso Scotti Bob cu Bob Long Grain Rice, boiled

Instructions
In a bowl, combine 2 teaspoons of soy sauce with the rice wine and ½ teaspoon of sugar. Add the chicken and leave it marinade for 30 minutes, covering the bowl.
Heat the oil and fry the dry chili peppers at high heat, stirring permanently, until they are crispy and begin to smell.
Add the meat pieces and fry for 2 minutes, until they start to become golden-brown.
Add the garlic, ginger and green onion. Stir-fry for 3-4 minutes, until the meat is done.
To form a sauce, combine the rest of the soy sauce, the dark rice vinegar, the sesame oil, chicken stock and the rest of the sugar. Pour the sauce in a wok and stir well.
Add the nuts and stir. If the food is too dry, you can add 1-2 more tablespoons of stock. Garnish with slim slices of chili pepper, green onion and lime coat and serve aside boiled rice.

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