Stir-frying basically means sautéeing and it is used a lot in Chinese cuisine. I like preparing stir-fries : it's quick and easy, and I can use any vegetable I like in this dish. Today, I'll share the recipe of the Chicken and Peanut stir-fry. If you like, you can replace the peanuts with cashews.
Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: **
Ingredients:
- peanut oil or vegetable oil for cooking
- 1 1/2 (750g) chicken thigh fillets, cut into strips
- 2 egg whites, lightly beaten
- 1/2 cup cornflour or all-purpose flour
- 2 onions, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- 2 carrots, very thinly sliced
- 1 head of brocoli, cut into small florets
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon oyster sauce or fish sauce
- salt and pepper
- 1/3 cup roasted peanuts
Heat a wok or a large fying pan until very hot, add 1 tablespoon of oil and swirl it around to coat the pan.
Dip a small handfull of the chicken strips into the egg whites and then into the flour. Add to the pan and stir-fry for 3 to 5 minutes, unti the chicken is golden brown. Drain on a paper towel and repeat with the rest of the chicken strips, reheating the pan and adding a little oil when needed.
Reheat the pan with 1 tablespoon of oil and stir-fry the onion, carrots, pepper and brocoli over medium heat for about 5 minutes, until the vegetable have softened slightly. Increase the heat to high and add the sauces: soy sauce, rice wine, oyster/fish sauce. Toss well and bring to a boil.
Return the chicken to the pan and toss over high heat for 2 minutes. Make sure the chicken is cooked through. Season with salt and pepper. Add the peanuts, toss and serve immediately.
Don't forget your chopsticks!
Serves 4
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: **
Ingredients:
- peanut oil or vegetable oil for cooking
- 1 1/2 (750g) chicken thigh fillets, cut into strips
- 2 egg whites, lightly beaten
- 1/2 cup cornflour or all-purpose flour
- 2 onions, thinly sliced
- 1 red bell pepper, thinly sliced (optional)
- 2 carrots, very thinly sliced
- 1 head of brocoli, cut into small florets
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon oyster sauce or fish sauce
- salt and pepper
- 1/3 cup roasted peanuts
Heat a wok or a large fying pan until very hot, add 1 tablespoon of oil and swirl it around to coat the pan.
Dip a small handfull of the chicken strips into the egg whites and then into the flour. Add to the pan and stir-fry for 3 to 5 minutes, unti the chicken is golden brown. Drain on a paper towel and repeat with the rest of the chicken strips, reheating the pan and adding a little oil when needed.
Reheat the pan with 1 tablespoon of oil and stir-fry the onion, carrots, pepper and brocoli over medium heat for about 5 minutes, until the vegetable have softened slightly. Increase the heat to high and add the sauces: soy sauce, rice wine, oyster/fish sauce. Toss well and bring to a boil.
Return the chicken to the pan and toss over high heat for 2 minutes. Make sure the chicken is cooked through. Season with salt and pepper. Add the peanuts, toss and serve immediately.
Don't forget your chopsticks!
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