Kung Pao Chicken

The 3rd dish we were taught to cook during our cooking class in China was Kung Pao Chicken.

What you need (2 servings):
200g chicken breast, cut in small cubes*
50g carrot, diced
1/2 onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
5cm cucumber, quartered, deseeded and chopped
(note: the vegetables and chicken should be cut roughly the same size)
1 spring onion, finely chopped
1cm fresh ginger, peeled and finely sliced
4 cloves of garlic, crushed (or less if you prefer)
2 star aniseed
2tsp soy sauce
2tsp oyster sauce*
50g unsalted peanuts (optional)
salt and plenty of black pepper to taste

Heat up some oil in a wok. If using, add the peanuts and turn the heat down low. Cook for 3 mins until the skin of the peanuts starts to 'blow up'. Remove the peanuts from the pan and set aside.
Add oil to the pan if necessary, then add the chicken. Cook for 30 secs, then add garlic, ginger, black pepper, star aniseed and soy sauce. Stir fry for 1 min, then move the chicken mixture to one side of the wok.
Add onion, carrot and diced peppers to the other side of the wok and cook for a few mins. Add the cucumber and oyster sauce and mix everything together. Cook for another minute or so and season to taste with a pinch of salt.
Remove the star aniseed and serve sprinkled with the spring onion and peanuts on a plate with some rice.

* Veganize it!
Use diced faux chicken pieces and vegan oyster sauce.