Kung Pao Chicken

• 2 Tbsp corn starch (divided, $0.12)
• 2 Tbsp water (divided (plus more to cook the rice) $0.00)
• 3 Tbsp vegetable oil (divided, $0.12)
• 3 Tbsp soy sauce (divided, $0.18)
• 3 Tbsp rice wine (divided, see notes, $0.41)
• 2 cloves garlic (minced (about 2 tsp) $0.08)
• 1 lb boneless skinless chicken breasts (see notes, $2.67)
• 2 Tbsp brown sugar ($0.06)
• 2 Tbsp sambal (chili sauce, see notes, $0.30)
• 1 tsp sesame oil ($0.12)
• 1 medium bell pepper (I used a green bell pepper, $0.86)
• ½ lb carrots ($1.26)
• 1 bunch green onions ($0.75)
• ½ cup roasted unsalted peanuts ($0.42)
• 1 ½ cups uncooked jasmine rice ($0.42)

Les conversions sont approximatives ; la source originale reste la référence.

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