Chicken breast with peanuts

Ingredients for 3 servings:

• 300 g chicken breast, without skin and bones
• 100 g peanuts, raw and shelled (alternatively: cashew nuts)
• 2 garlic cloves
• 20 g chili pepper(s), dried red
• 100 ml oil
• Salt
• 1 egg white
• 1 tbsp cornstarch
• 1 tbsp cornstarch
• 1 tbsp soy sauce, dark
• 1 tbsp rice wine
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp oil (sesame oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Gong Bao Ji Ding (spicy)

Soak the peanuts in lukewarm water for about 15 minutes. Then remove from the water and pat dry. Wash the chicken breast, pat dry, and cut into approximately 2 cm cubes. Then marinate in a bowl with egg white, salt, and cornstarch for about 10 minutes. Peel and very finely chop the garlic. Halve and deseed the chili peppers. In a bowl, mix the cornstarch and 2 tablespoons of water. Mix with the soy sauce, rice wine, sugar, rice vinegar, and sesame oil to make a seasoning sauce. Heat 1 tablespoon of oil in a wok and add the peanuts. Toast the nuts over low heat for about 3 minutes, stirring frequently, then remove and set aside. Add the remaining oil to the wok and heat until very hot. Add the chicken and the marinade and fry for about 2 minutes, stirring frequently. Then remove and let the fat drain on kitchen paper. Reduce the heat and discard the oil, leaving a thin film of oil. Briefly fry the garlic and chili peppers over medium heat, stirring occasionally. Add the chicken cubes and fry for about 1 minute, stirring occasionally. Stir in the prepared seasoning sauce, bring to a boil, add the peanuts, stir well, and serve. Serve with rice.