Chicken breast with peanuts and green beans

Ingredients for 4 servings:

• 500 g chicken breast
• 1 tsp, heaped peppercorns, black
• 2 chili pepper(s), dried, red
• 1 tbsp sesame oil
• 2 tbsp sunflower oil
• 700 g beans, green, frozen
• 2 tbsp peanuts, roasted
• 2 tsp, heaped cornstarch
• 100 ml water
• 3 tbsp sherry
• 3 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 20 g ginger
• 3 cloves garlic
• 4 servings of jasmine rice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

from the wok, with cooked jasmine rice

Cook the thawed green beans in salted water for about 10 minutes, drain in a sieve, and rinse with cold water. Finely grind the pepper and chili peppers in a mortar and pestle and add to a bowl along with the sesame and sunflower oil. Cut the chicken breast into slices about 1/2 cm wide, place in the bowl with the seasoned oil, and marinate for at least half an hour. In a bowl, combine the cornstarch with water, dry sherry, light and dark soy sauce, oyster sauce, and hoisin sauce. Finely chop the ginger and garlic and add to the sauce. Roughly crush the peanuts in a mortar and pestle or chop them into large pieces with a knife. In a wok or high-sided pan, fry the marinated chicken and peanuts for about five minutes over medium-high heat, stirring constantly. Add the green beans and the sauce. Bring the sauce to a boil and simmer with the lid on for another 10 minutes. Serve the finished chicken breast with peanuts, beans and the jasmine rice that has been cooked in the meantime.