Pan-fried chicken with peanuts and chili sauce

Ingredients for 4 servings:

• 400 g chicken breasts with skin, boneless
• 1 tsp ginger, finely grated
• 1 tbsp dry sherry
• 1 tbsp soy sauce, light
• 1 chili pepper(s), fresh or dried, finely chopped
• ½ cup peanuts, fresh, shelled
• 125 ml oil
• 1 m.-sized onion(s), cut from top to bottom
• 1 small red bell pepper(s), cut into diamond shapes
• 1 small green bell pepper(s), cut into diamond shapes
• 200 g bamboo shoots
• 175 ml chicken broth
• 1 tsp chili sauce, as desired
• 2 tsp corn flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken breast into 2 cm cubes, place in a bowl with the ginger, sherry, and soy sauce. Mix well and marinate for 30 minutes. Sauté the chili pepper and peanuts in hot oil for 1 minute, then remove. Pour out half the oil, sauté the onion, bell peppers, and bamboo shoots for 1 minute, remove, and fry the chicken for about 2 minutes, until just cooked through. Combine the chicken stock, sauce, and cornstarch and pour into a pan. Bring to a boil over high heat, stirring until the sauce thickens. Return the vegetables to the wok, stir in the chili pepper and peanuts, and bring to a boil briefly. Serve immediately while hot.