Hot and spicy chicken with peanuts

Hot and spicy chicken with peanuts


2 tbsp soy sauce
1 tsp chili powder, or to taste
12 oz/350 g chicken breasts, skinned and cut into chunks
5 tbsp peanut oil, plus extra if necessary
1 garlic clove, finely chopped
1 tsp grated fresh ginger
3 shallots, thinly sliced
8 oz/225 g carrots, peeled and thinly sliced
1 tsp white wine vinegar
pinch of sugar
⅔ cup roasted peanuts
fresh cilantro sprigs, to garnish
boiled rice, to serve


1. Mix the soy sauce and chili powder together in a bowl. Add the chicken chunks and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

2. Heat 4 tablespoons of the oil in a skillet. Add the chicken and stir fry over medium–high heat until browned and well cooked. Remove the chicken from the pan and keep warm.

3. If necessary, add a little more oil to the pan. Add the garlic, ginger, shallots, and carrots and stir-fry for 2–3 minutes.

4. Return the chicken to the pan and stir-fry until it is warmed through again. Add the vinegar, sugar, and peanuts, stir well, and drizzle with the remaining 1 tablespoon of oil. Garnish with cilantro sprigs and serve immediately with cooked rice.

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