Spicy peanut Chicken

Serves 4

300 g chicken breast, cut in 2.5 cm cubes.

2 tbsp peanut oil (works also with vegetable oil,,)

125 g / 1 cup peanuts

1 fresh red chilli, sliced

1 green pepper, seeded and cut into stripes

1 tsp sesame oil

fried rice to serve

Sauce:

150 ml chicken stock
1 tbsp Chinese rice wine, or dry cherry (or white wine…)
1 tbsp soy sauce
1 ½ brown sugar
2 garlic cloves, crushed
1 tsp grated fresh root ginger
1 tsp rice wine vinegar or white wine vinegar

·      Heat the peanut oil in a preheated wok. Add peanuts and stir-fry for 1 minute. Remove the peanuts and set aside.

·      Add the chicken to the wok and cook for 2 mins. Stir in the chilli and pepper and cook for 1 minute. Remove from wok.

·      Put half of the peanuts in a food processor until almost smooth. Alternatively, place them in a plastic bag and crush.

Sauce:

· Add chicken stock, rice wine, soy, sugar, garlic, ginger and vinegar to the wok

· Heat sauce without boiling and stir in the peanut puree, remaining peanuts, chicken, chilli and pepper. Sprinkle with the sesame oil, stir and cook for 1 minute.