Imperial Chicken

 

 

 

Ingredients (Serves 4):

• 500 g of chicken breast, cut into medium-sized pieces
• 3 tbsp sunflower oil
• 2 garlic cloves, finely chopped
• 1 piece of fresh ginger (2 cm), grated
• 2 tbsp of soy sauce
• 1 tbsp of rice vinegar
• 1 tbsp of muscovado sugar
• 1 tbsp hoisin sauce (optional)
• 1 tbsp cornstarch, diluted in 2 tbsp water
• 1 handful of unsalted peanuts
• 3 rings of fire chili peppers, chopped (adjust to spice tolerance)
• 4 cloves, slightly crushed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 spring onions, thinly sliced
• Fresh coriander for garnish

Preparation:

Prepare the marinade:

• In a bowl, mix 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp muscovado sugar, and the diluted cornstarch.
• Add the chicken pieces and mix well. Marinate in the refrigerator for 15 to 30 minutes.

Heat the spices:

• In a wok or large pan, heat the oil over medium heat. Add the cloves and chili pepper pieces. Sauté for 1 to 2 minutes to release their aromas.

Cook the chicken:

• Increase the heat slightly and add the marinated chicken pieces. Stir-fry until golden brown and almost cooked through (5 to 7 minutes). Remove from the pan and set aside.

Prepare the vegetables:

• In the same wok, add more oil if necessary. Sauté the garlic, ginger, bell peppers, and spring onions for 3 to 4 minutes, until slightly tender.

Assemble the dish:

• Return the chicken to the wok with the vegetables. Add the remaining soy sauce and hoisin sauce (if used). Mix well to coat all the ingredients.

Add the peanuts:

• Stir in the peanuts and cook for another 2 minutes, until the chicken is fully cooked and the flavors are well combined.

Serve:

• Remove the cloves before serving. Garnish with fresh coriander if desired and serve hot with white rice or noodles.

Enjoy your meal!