- 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