Preparation time is 12minutes
Cook time is 7minutes
Total time is 19minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 2-3 red chillies, deseeded and sliced
- 2 cloves garlic, finely chopped
- 400grams boneless skinless chicken breasts, cut into 1 cm (½ inch) cubes
- 1teaspoons chilli bean sauce
- 50grams canned sliced bamboo shoots, drained
- 50grams canned water chestnuts, drained
- 1tablespoons Chinese rice wine
- 1/3 cup chicken stock
- 1teaspoons cornflour, mixed to a paste with 1 tablespoon water
- 50grams roasted unsalted peanuts
- 2 spring onions, cut into 1 cm lengths
Method
Step 1 of 3
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the chillies and garlic and stir-fry for a few seconds.
Step 2 of 3
Add the chicken and chilli bean sauce and stir-fry for a couple of minutes, then add the bamboo shoots, water chestnuts, rice wine and stock and bring to the boil. Slowly add the cornflour paste, stirring until the sauce has thickened and turned transparent.
Step 3 of 3
Stir the peanuts and spring onions into the dish just before serving.
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