Kung Pao chicken with peanuts

Slice the chicken into 2cm pieces, put in a medium bowl and mix with the soy sauce and chilli flakes. Sprinkle over the cornfl our and stir to coat. In another small bowl, mix all the kung pao sauce ingredients with 1 tbsp water.

Heat a wok, add 1 tsp oil and fry the ginger and garlic for about 1 minute until golden, then tip into a bowl. Put the remaining 2 tsp oil in the wok and brown the chicken for 6-7 minutes until golden. Add the pepper, salad onions, peanuts, crushed peppercorns and ginger and garlic. Stir-fry for 1 minute, then pour in the sauce. Cook for 2 minutes until the sauce is sticky. Serve with the steamed rice and extra peanuts.