Spicy Chicken with Peanuts

Ken Hom says this is easy to make and it comes from his book Simple Chinese Cookery, I agree so long as you have the store cupboard Chinese classics to hand.  The good news is it's a healthy version of Kung Pao Chicken that we love from the takeaway.

Ingredients

3 tablespoons peanut or sunflower oil

3 dried red chilies, split lengthwise in half

1lb boneless skinless chicken breasts, cut into 1 inch chunks, or thighs if you prefer

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 spring onions

1 teaspoon finely chopped fresh ginger

2 teaspoons Chinese white rice vinegar or cider vinegar

1 teaspoon salt

2 teaspoons sesame oil.

Method

Heat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (remove the chilies when they turn black or leave them in if you want more heat). 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 and serve immediately. We like to eat it with either steamed rice or egg noodles.