Spicy chicken breast fillet Asian style

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 130 ml oil (peanut oil)
• 6 chili peppers, dried red, with seeds
• 2 tbsp sherry or sake
• 2 tbsp soy sauce, light
• 100 ml water
• 3 tbsp cornstarch
• 2 tbsp soy sauce, light
• 2 tbsp cane sugar
• 1 tsp sesame oil
• 2 tsp Worcestershire sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Wash the chicken breast fillet, pat dry, and cut into thin strips. Mix sherry (or sake), soy sauce, cornstarch, and water to make a marinade, and let the meat marinate for a few hours—ideally in the refrigerator. Finely crumble or chop the chilies (careful: don’t get any near your eyes!). Remove the meat from the marinade and drain. Heat peanut oil in a pan and gently fry the meat until cooked through, then remove. Brown the chilies in the oil. Mix soy sauce, sesame oil, cane sugar, and Worcestershire sauce to make a sauce and add it to the pan. Add the marinade. Simmer until thickened. Return the meat to the sauce, let it marinate for a few hours, and then serve the meat and sauce on warmed plates. Serve with rice.