John Myers
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Marinated Chicken with Peanuts
The perfect marinated chicken with peanuts recipe with a picture and simple step-by-step instructions.
For the marinated chicken with peanuts
- 600 g Chicken breast fillet
- 1 piece Dried chilli
- 1 tsp Szechuan pepper
- 2 piece Spring onion
- 200 g Celeriac
- 50 g Fresh ginger
- 2 piece Garlic cloves
- 150 g Unsalted peanuts
For the marinade
- 2 tbsp Rice wine
- 2 tbsp Soy sauce light
- 1 tsp Salt
- 2 tsp Corn starch
For the sauce
- 200 ml Chicken broth
- 1 tbsp Soy sauce light
- 0,5 piece Freshly squeezed lemon juice
- 2 tsp Corn starch
aside from that
- 200 ml Oil
- 250 g Jasmine rice
Marinated chicken with peanuts
- Cut the chicken breast fillets into 2cm cubes and place in a flat dish. Mix all ingredients for the marinade and spread over the chicken. Let it steep in a cool place for at least 2 hours.
- Wash and clean the chilis, spring onions, celery and the cloves of garlic, cut into very small pieces and place in separate containers. Peel the ginger and grate finely with a grater.
- Mix all the ingredients together for the sauce and prepare them as well.
- Heat plenty of oil in a wok. Fry the chilli pieces and the Szechuan pepper on a wire sieve until crispy in the oil and remove them again, set aside.
- Place the marinated meat cubes in the wok and deep-fry until white and firm. Take it out quickly. Then fry the peanuts and drain them on kitchen paper.
- Then deep-fry the peanuts and drain them on kitchen paper. Drain the oil except for 2 to 3 tablespoons and continue heating. Sauté the spring onions, celery, ginger and garlic (toss in a wok).
- Add the meat, chillies and Szechuan pepper. Pour in the prepared sauce and let it set. Simmer for about 1 minute, stirring constantly. Then add the peanuts and mix everything well.
- Cook the rice in a ratio of 1: 2 in boiling, salted water (on one cup of rice, two cups of water). After 2 minutes, reduce the heat. After 10 minutes the rice is ready.
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