Chicken breast with roasted peanuts

Ingredients for 4 servings:

• 80 g peanuts
• 3 small chili peppers, dried
• 450 g chicken breast fillet(s)
• 1 bell pepper(s)
• 3 tbsp oil (peanut)
• 3 cloves garlic
• 2 cm ginger root
• 2 tbsp chicken broth
• 2 tbsp rice wine, alternatively dry sherry
• 1 tbsp soy sauce
• 2 tsp sugar
• 2 tsp rice vinegar
• 1 tsp salt
• 2 tsp sesame oil, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Roast the peanuts in a wok or pan without oil until they have taken on some color. Remove the nuts. Crumble the chilies. Wash the chicken, pat dry, and cut into 2-3 cm cubes. Trim and dice the bell peppers. Heat the peanut oil in a wok until very hot and fry the chilies briefly. Add the meat, nuts, and diced bell peppers to the wok and fry briefly. Place everything in a sieve and let it drain. Peel and finely chop the garlic and ginger. Bring to a boil in the wok along with the chicken stock, rice wine, soy sauce, sugar, vinegar, and salt, then reduce the heat. Add the meat, peanuts, and bell peppers and cook for about 5 minutes. Remove the wok from the heat. Finally, stir in the sesame oil and serve immediately.