This spicy Chinese chicken dish combines some real punchy flavours and is topped with some crunchy peanuts, to give crunch and texture. Serve with noodles.
- 500g chicken breast fillets, skinned, boneless
- 4 tbsp. rice wine
- 4 tbsp. soy sauce
- 4 tbsp. sesame oil
- 4 tbsp. corn flour mixed with 4 tbsp. water
- 220g tin water chestnuts, drained
- 200ml chicken stock
- 1 tbsp. dried chillies
- 1 tbsp. brown sugar
- 1 tsp. rice vinegar
- 6 garlic cloves
- 4 spring onions
- 100g peanuts
- 1 red pepper
- 1 green pepper
- 100g mushrooms
- Soy sauce to taste
Slice the chicken breasts into thin strips. Slice the peppers in half, remove the seeds and thinly slice into strips. Thinly slice the mushrooms. Thinly slice the water chestnuts. Mince the garlic cloves. Thinly slice the spring onions on the diagnoal.
Combine the rice wine, soy sauce, sesame oil and corn flour mixture and stir until combined. Pour half over the chicken, cover and leave to marinate for half an hour in the fridge.
Combine the rest of the rice wine mixture in a large saucepan with the water chestnuts, chicken stock, dried chillies, brown sugar, rice vinegar, minced garlic, half of the spring onions, red pepper, green pepper and 100g mushrooms. Heat gently over a low heat until the veggies are tender.
When the chicken has marinated for half an hour, heat some oil in a frying pan and add the chicken. Fry until golden brown and crisp on either side. Add to the sauce and simmer until the sauce thickens and the chicken is cooked through.
Garnish with the rest of the spring onions and the peanuts before serving.