Spicy chicken and peanuts recipe
information
Preparation time: 20 minutes.
Cooking time: 5 minutes.
Calories: 272 per portion
ingredients
50 g (2 oz) unsalted peanuts
350 g (12 oz) boneless chicken breasts, skinned
2 tablespoons oil
1 dried red chilli
1 tablespoon dry sherry
1 tablespoon dark soy sauce
pinch of sugar
1 garlic clove, crushed
2 spring onions, chopped
2.5 cm (1 inch) piece root ginger, finely chopped
1 teaspoon wine vinegar
2 teaspoons sesame oil
red chilli flowers
350 g (12 oz) boneless chicken breasts, skinned
2 tablespoons oil
1 dried red chilli
1 tablespoon dry sherry
1 tablespoon dark soy sauce
pinch of sugar
1 garlic clove, crushed
2 spring onions, chopped
2.5 cm (1 inch) piece root ginger, finely chopped
1 teaspoon wine vinegar
2 teaspoons sesame oil
red chilli flowers
method
1. Immerse the peanuts in a bowl of boiling water for about 2 minutes. Drain well, remove the skins and put on absorbent kitchen paper to dry thoroughly. Cut the chicken into 2.5 cm/1 inch cubes.
2. Heat the oil in a large non-stick frying pan. Crumble in the chilli, 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.
3. Bring to the boil, then simmer for 30 seconds. Return the chicken, chilli and peanuts to the pan and cook for 2 minutes. Sprinkle over the sesame oil. Pile into a warmed serving dish, garnish with red chilli flowers and serve immediately.
To make chilli flowers, shred the chilli lengthways leaving 1 cm (1/2 inch) attached at the stem end. Put in a bowl of iced water for about 1 hour to open.
2. Heat the oil in a large non-stick frying pan. Crumble in the chilli, 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.
3. Bring to the boil, then simmer for 30 seconds. Return the chicken, chilli and peanuts to the pan and cook for 2 minutes. Sprinkle over the sesame oil. Pile into a warmed serving dish, garnish with red chilli flowers and serve immediately.
To make chilli flowers, shred the chilli lengthways leaving 1 cm (1/2 inch) attached at the stem end. Put in a bowl of iced water for about 1 hour to open.
serving amount
serves 4
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