Chicken breast with roasted peanuts

Ingredients for 4 servings:

• 500 g chicken breasts
• 1 tsp cornstarch
• 1 egg white
• 4 tbsp soy sauce
• 1 bunch of spring onions
• 250 g sugar snap peas
• ½ bunch parsley, flat
• 100 g peanuts, salted
• 1 tbsp oil (sesame oil)
• 3 tbsp oil (peanut oil)
• 100 ml chicken broth
• 4 tbsp rice wine, (sake), alternatively
• Sherry, dry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into thin strips, mix with cornstarch, egg white, and 1 tablespoon of soy sauce. Clean the spring onions and snow peas and cut diagonally into thin strips. Chop the parsley and roughly chop the peanuts. Roast 50g of nuts in sesame oil in a wok for 2 minutes and set aside. Heat the peanut oil in the wok. Briefly fry the meat. Add the snow peas and spring onions and stir-fry for 2-3 minutes. Add the broth, sake, remaining peanuts, and soy sauce and stir until the liquid thickens. Sprinkle with roasted nuts and parsley and serve with fragrant rice.