Ingredient:
1 lb Chicken Breasts (skinless, boneless pieces)
4 oz Peanuts
2 tsp Brown Sugar
2 tsp White Vinegar
8 oz Water Chestnuts
2 tbsp White Wine
2 tbsp Soy Sauce
2 tbsp Sesame Oil
4 Green Onions (chopped)
1 tbsp Garlic (chopped)
1 oz Chili Paste
2 tbsp Cornstarch (dissolved in 3 tbsp Water)
1 sprig Parsley (chopped)
1 Carrot (grated)
Method:
Take 1 tbsp oil, 1 tbsp wine, 1 tbsp soy sauce and 1 tbsp cornstarch in a bowl and blend well.
Mix chicken pieces in the mixture.
Cover and refrigerate for 30 minutes.
Combine rest of the wine, soy sauce, and cornstarch together with chili paste, sugar and vinegar.
Remove the chicken from fridge.
Heat the oil in a large skillet and fry onions, garlic, peanuts and chestnuts until golden in colour.
Add chicken and cook until white and juices run clear.
Pour in the prepared sauce mixture and stir-fry until sauce is thick.
Remove from the heat and garnish with parsley and grated carrot.
1 lb Chicken Breasts (skinless, boneless pieces)
4 oz Peanuts
2 tsp Brown Sugar
2 tsp White Vinegar
8 oz Water Chestnuts
2 tbsp White Wine
2 tbsp Soy Sauce
2 tbsp Sesame Oil
4 Green Onions (chopped)
1 tbsp Garlic (chopped)
1 oz Chili Paste
2 tbsp Cornstarch (dissolved in 3 tbsp Water)
1 sprig Parsley (chopped)
1 Carrot (grated)
Method:
Take 1 tbsp oil, 1 tbsp wine, 1 tbsp soy sauce and 1 tbsp cornstarch in a bowl and blend well.
Mix chicken pieces in the mixture.
Cover and refrigerate for 30 minutes.
Combine rest of the wine, soy sauce, and cornstarch together with chili paste, sugar and vinegar.
Remove the chicken from fridge.
Heat the oil in a large skillet and fry onions, garlic, peanuts and chestnuts until golden in colour.
Add chicken and cook until white and juices run clear.
Pour in the prepared sauce mixture and stir-fry until sauce is thick.
Remove from the heat and garnish with parsley and grated carrot.
