Kung Pao Chicken

Dice the chicken breast into 2 cm cubes. Prepare the sauce by combining 4 tablespoons of soy sauce, 2 tablespoons of honey, and 6 tablespoons of water. Pour half of the prepared sauce over the meat and let it marinate for 20-30 minutes.

Peel and mince the garlic and ginger, remove the seeds from the hot chili pepper and finely chop it. Remove the husks from the peanuts, and chop the cucumber and bell pepper into large 2-3 cm cubes.

Heat oil in a deep skillet. Quickly stir-fry the garlic, ginger, and hot pepper, stirring constantly.

Add the chicken and cook until nicely browned, then toss in the bell pepper, cucumber, and peanuts, and simmer over low heat until the pepper is tender.