World Cuisine

  • 2 tablespoons groundnut oil
  • 2–3 red chillies, deseeded and sliced
  • 2 garlic cloves, finely chopped
  • 400 g (13 oz) boneless, skinless chicken breasts, cut into 1 cm (½ inch) cubes
  • 1 teaspoon chilli bean sauce
  • 50 g (2 oz) canned sliced bamboo shoots, drained
  • 50 g (2 oz) canned water chestnuts, drained
  • 1 tablespoon Chinese rice wine or dry sherry
  • 100 ml (3½ fl oz) chicken stock or water
  • 1 teaspoon cornflour mixed to a paste with 1 tablespoon water
  • 50 g (2 oz) roasted unsalted peanuts
  • 2 spring onions, cut into 1 cm (½ inch) lengths

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.

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.

Stir the peanuts and spring onions into the dish just before serving.

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