Stir fried Chicken and Peanuts recipe
ingredients
1/2 x 1.3 kg (3 lb) roasting chicken
2 level tbsp cornflour (cornstarch)
1 large onion
2 medium-sizeed green peppers
1 large clove garlic
15 ml (1 tbls) tomato puree (paste)
30 ml (2 tbls) tamari (Shoyu) sauce
2.5 ml (1/2 tsp) ground ginger
1.5 ml (1/4 tsp) cayenne pepper
275 ml (1/2 pt) chicken stock
60 ml (4 tbls) oil
175 g (6 oz) 1 1/2 cups peanuts
2 level tbsp cornflour (cornstarch)
1 large onion
2 medium-sizeed green peppers
1 large clove garlic
15 ml (1 tbls) tomato puree (paste)
30 ml (2 tbls) tamari (Shoyu) sauce
2.5 ml (1/2 tsp) ground ginger
1.5 ml (1/4 tsp) cayenne pepper
275 ml (1/2 pt) chicken stock
60 ml (4 tbls) oil
175 g (6 oz) 1 1/2 cups peanuts
method
1. Remove the chicken meat from the bones and cut it into 2 cm (1 in) pieces. Coat them with the cornflour (cornstarch)
2. Chop the onion and peppers fairly coarsely and finely chop the garlic.
3. Mix together the tomato paste, tamari (Shoyu) sauce, ginger, cayenne pepper and stock.
4. Heat the oil and garlic in a large frying-pan or skillet on a high heat until the garlic sizzles.
5. Put in the chicken pieces and move them around on the heat until they brown.
6. Lower the heat to moderate. Put in the onion, peppers, and peanuts and continue cooking in the same way for 2 minutes.
7. Pour in the stock mixture and bring it to the boil.
8. Simmer, uncovered, for 3 minutes or until the sauce is thick and has reduced by about half.
9. Serve immediately.
2. Chop the onion and peppers fairly coarsely and finely chop the garlic.
3. Mix together the tomato paste, tamari (Shoyu) sauce, ginger, cayenne pepper and stock.
4. Heat the oil and garlic in a large frying-pan or skillet on a high heat until the garlic sizzles.
5. Put in the chicken pieces and move them around on the heat until they brown.
6. Lower the heat to moderate. Put in the onion, peppers, and peanuts and continue cooking in the same way for 2 minutes.
7. Pour in the stock mixture and bring it to the boil.
8. Simmer, uncovered, for 3 minutes or until the sauce is thick and has reduced by about half.
9. Serve immediately.
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