Kung Pao Chicken

Ingredients:
1 pkt (400gms) skinless chicken breast, sliced to 1in cubes
1/4 cup corn flour
1 tsp salt
1/3 cup roasted peanuts, crushed
2 red chili, sliced
2 green chili, sliced
1 small white onion
1/2 tsp dried chili flakes
spring onions
parsley
2 tbs cooking oil
6 cloves garlic, chopped
2 tbs light soy sauce
2 tbs brown sugar
1/2 tsp ginger paste
1/4 tsp pepper
1 tsp sesame oil
Method:
In a small bowl mix the soy sauce, sugar, ginger paste, pepper and sesame oil. Set aside.
Wash chicken and remove excess oil using a paper towel.
Dice into 1 inch size and place in a shallow bowl. Season with salt and coat evenly with corn flour.
Heat cooking oil in a wok then add in the garlic and roast until golden brown. When browned remove garlic from the wok and retain the oil.
Put the chicken in the hot wok. Cook until lightly brown but not fried, about 5-8 minutes. 
Pour in the soy sauce mixture. Stir fry for about 2 minutes.
Add the onions, red and green chilies, peanuts and dried chili flakes. Stir fry for another 2 minutes.
Add the spring onions and parsley. Stir and turn off the heat.
Serve with hot rice. Enjoy!