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Stir-Fried Chicken with Peanuts and Cucumber

Serves 4

  • 2 tablespoons peanut oil
  • 500g Chicken breasts, diced
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons caster sugar
  • 1 teaspoon cornflour (cornstarch)
  • 1 onion, finely chopped
  • 2 teaspoons fresh ginger, finely grated
  • 1 small red and 1 small green pepper (capsicum), diced
  • 2 lebanese cucumbers, halved, seeded and diced

 Heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Cook the chicken in batches for 3-4 minutes, or until golden, remove from the wok.

 Mix together the rice wine, soy sauce, sesame oil, sugar and cornflour. Return the wok to medium-high heat. Add the rest of the oil, the onion and ginger and stir-fry for 1-2 minutes, then add the pepper and cucumber and stir-fry for another 2 minutes. Return the chicken to the wok, add the sauce and stir-fry for another couple of minutes.

 Serve with steamed rice and sprinkle the chopped peanut over the chicken.

This recipe is from Every Day by Bill Granger


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