A hot and spicy Chinese classic that you will not be able to keep your chopsticks out of.
What you need
500 skinless chicken breasts cubed
1 tablespoon maizena
2 spring onions chopped
2 Tablespoons chili-garlic paste
4 dry red chilies halved
1 teaspoon finely grated fresh ginger
2 tablespoons chinese rice wine
2 tablespoons soy sauce
2 teaspoons sugar
palm of roasted unsalted peanuts
The process
Dust the chicken pieces with maizena and toss the pieces around until the are all coated.
Heat a wok/frying pan with oil and stir fry the chicken pieces for about 5 minutes, they should be almost cooked through.
Add the onions, chilies and ginger and toss a few times to combine and remove from the pan.
Add the rice wine, soy sauce, sugar and garlic chili paste to the wok and stir well to form a uniform sauce.
Add the chicken back to the pan then the peanuts and stir to coat all of the pieces with the sauce for about 2-3 minutes.
Serve immediately with steamed/boiled rice.
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