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Poultry and Game Recipes -
Spicy Chicken and Peanuts Recipe
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Poultry and Game
Recipes
-
Spicy Chicken and
Peanuts Recipe
Ingredients
Serve
4
-
125 g/4 oz
unsalted peanuts
-
375 g/12 oz
boneless, skinless chicken breasts
-
2
tablespoons oil
-
1 dried red
chili
-
2 tablespoons dry sherry
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1 tablespoon
dark soy sauce pinch of sugar
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1 garlic
clove, crushed
-
2 spring onions, chopped
-
2.5 cm/1 inch piece of fresh root ginger, finely
chopped
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1 teaspoon
wine vinegar
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2 teaspoons sesame oil
-
sliced
red chili, to garnish
Method:
-
Immerse the peanuts
in a bowl of boiling water for about 2 minutes. Drain well,
remove the
skins and place on kitchen paper to dry thoroughly.
-
Cut
the chicken into 2.5 cm/1 inch cubes.
Heat the oil in a preheated wok or heavy-based
frying pan. Crumble the chili into the pan, add the
chicken and peanuts and stir-fry for 1 minute.
-
Remove from the pan. Add the sherry, soy sauce,
sugar, garlic, spring onions, ginger and vinegar to
the pan.
-
Bring to the boil, then simmer for 30
seconds. Return the chicken, chili and peanuts to
the pan and cook for 2 minutes.
-
Sprinkle over the
sesame oil. Pile on to a warm serving dish, garnish
with red chili and serve immediately.
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