Chicken & Peanut Stir Fry

Welcome to the week of  “Trying New Recipes”.

Every night this week I will be cooking a recipe I have never tried before.

Sunday night it was…..

Ingredients (serves 4)

• 500g chicken thigh fillets, cut into 1cm cubes
• 1 tbs caster sugar
• 2 tbs hoisin sauce
• 2 tbs soy sauce
• 1 tbs peanut oil
• 1 green capsicum, chopped
• 1 small onion, chopped
• 227g canned sliced water chestnuts, drained
• 2 tbs Chinese rice wine (shaohsing)*
• 1/2 cup (75g) peanuts, roasted
• Steamed rice, to serve
• 1/2 cup coriander leaves

Method

1. Toss chicken in sugar and 1 tablespoon each of hoisin and soy. Heat half the oil in a non-stick wok over high heat.
2. Drain half the chicken and stir-fry for 5 minutes or until cooked through.
3. Remove from pan with a slotted spoon.
4. Repeat with remaining oil and chicken.
5. Reduce heat to medium and add capsicum, onion and remaining hoisin and soy. Stir-fry for 5 minutes or until tender. Return chicken to wok, add water chestnuts and rice wine. Simmer until wine is reduced by half. Remove from heat and add peanuts. Serve on rice. Garnish with coriander.

Notes & tips

• * Chinese rice wine is from Asian supermarkets. Substitute dry sherry.

I didn’t alter the recipe at all (well, I did use both green AND red capsicum), so here is the original link

The Verdict

I won’t be adding this to my “eat every week” list that is for sure. I give this a 4/10.

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