Pollo con verdure e arachidi

Kong Pao Kaichicken with vegetables and peanutsIngredients:500 gr chicken breast125 gr peanuts7 dried red chili peppers1/4 tsp dried chili flakes2 cloves garlic4 tbsp oil1 green bell pepper1 red bell pepper125 gr bambushoots125 gr waterchestnuts4 spring onionsingredients marinade:2 tbsp oystersauce2 tbsp ricewine1 tsp cornstarchingredients sauce:2 tbsp kecap asin2 tbsp rice vinegar4 tbsp chickenstock1 tsp palmsugar2 cloves garlic1 tsp conrstarch1 tsp sesame oilPreperation/method:Cut the meat into cubes. Mix the ingredients for the marinade and marinate the meat with it for at leat 45 minutes. Slice the bell peppers in pieces, the bambushoots into strips and the waterchestnuts into slices. Cut the springonions into 3 cm long pieces and chop the garlic fine. Pound or grind the garlic for the sauce fine and mix all ingredients for the sauce.Heat in a wok the oil and fry the garlic the chili peppers and the peanuts for 30 seconds. Then add the meat with the marinade and fry it for 4 minutes. Add the vegetables and fry it for 3 more minutes. Add the sauce and fry it for 1 minute until the sauce has thickened.