Ken Hom

Spicy chicken with Peanuts

• 3 tablespoons peanut oil
• 3 dried red chilies, split lengthwise in half
• 1lb boneless skinless chicken breasts, cut into 1 inch chunks
• ¾ cup roasted peanuts

For the Sauce:

• 2 tablespoons good quality ready-made chicken stock
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 1 tablespoon coarsely chopped garlic
• 2 teaspoons finely chopped scallions
• 1 teaspoon finely chopped fresh ginger
• 2 teaspoons Chinese white rice vinegar or cider vinegar
• 1 teaspoon salt
• 2 teaspoons sesame oil

Heat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (you may remove the chilies when they turn black or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander. Put all the sauce ingredients except the sesame oil into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts, and chilies to the wok and cook for about 3-4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chilies, if you prefer; serve immediately.