Variations of this dish can be found in all good Chinese restaurants. Packed full of spice and big on flavour, this recipe uses free range chicken breasts, fresh peanuts to toast and a mild Chinese Szechuan spice mix.
30 Minutes. Free Range.
2 x 180g (free range) chicken breast
1/3 cup raw peanuts
1.5 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon honey
2 garlic cloves
1 tablespoon Szechuan seasoning
3 spring onions
1 green capsicum
3/4 cup long grain rice
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until the liquid has absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.
Prepare chicken & vegetables
Cut chicken into bite sized pieces. Place chicken in a bowl and season with a drizzle of olive oil, salt and pepper. Cut capsicum into 2cm cubes and the spring onions into 2cm pieces. Crush garlic, peel and grate ginger.
Heat a wok or non-stick frying pan to high heat with a drizzle of olive oil. Add chicken and szechuan seasoning and cook for 4 - 5 minutes. Remove from pan. Using the same pan, add the garlic, ginger, capsicum and spring onions. Stir-fry for 2 - 3 minutes. Next, add the chicken, peanuts and premixed sauce back to the pan and mix well. Remove from heat.
Plate rice with chicken on top. Spoon over any remaining sauce from the pan.
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