Chilli Chicken with Peanuts

Name: Chilli Chicken with Peanuts
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 fresh red chillies, seeded and chopped, plus 1 fresh red chilli, seeded and sliced, to garnish; 30 ml/2 tbsp sesame oil; 50 g/2 oz/⅓ cup boiled peanuts (see Cook’s Tip); 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 1 spring onion/scallion, chopped boiled rice, to serve; 1 spring onion/scallion, chopped boiled rice, to serve; 1 spring onion/scallion, chopped boiled rice, to serve; 200 ml/7 fl oz/scant 1 cup boiling water; 2 skinless chicken breasts; 3 fresh red chillies, seeded and chopped, plus 1 fresh red chilli, seeded and sliced, to garnish; 2 garlic cloves, chopped; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

At first glance this Guizhou dish might appear to be similar to the famous Sichuan Kung Po Chicken. However, this provincial variation has more fire due to its liberal use of fresh chillies, and contains fewer aromatics.

Ingredients

2 skinless chicken breasts
200 ml/7 fl oz/scant 1 cup

Asia
China
Sichuan
Main course
Gluten-free

Method

Cut the chicken into 1 cm/½ in cubes and put into a pan with the water. Bring to the boil and cook for 6–8 minutes. Lift out the chicken with a slotted spoon and set aside. Leave the stock to cool.
Heat the oil in a wok and fry the garlic for 40 seconds, or until golden brown. Add the chillies and fry for 1 minute, or until soft. Add the sesame oil, peanuts, ch