Soy & chilli chicken with peppers & peanuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp Shaohsing wineor dry sherry
- 1 tbsp cornflour
- 2 tbsp soy sauce
- 3 chicken breastscut into large chunks
- 3 tbsp sunflower oil
- 2 red peppersdeseeded and cut into large chunks
- small bunch of spring onionswhites cut into finger lengths, greens finely sliced
- 4 garlic clovesfinely sliced
- thumb-sized piece of gingerpeeled and finely sliced
- 1 red chillisliced
- ½ tsp caster sugar
- 2 tsp malt vinegar
- 80g roasted peanutsor cashews
- riceor noodles, to serve (optional)
Nutrition: Per serving
- kcal412
- fat23g
- saturates3g
- carbs12g
- sugars7g
- fibre4g
- protein36g
- salt1.6g
Method
step 1
Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
step 2
Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
