Ingredients
3 boneless & skinless chicken breasts
6 tbsp roasted peanuts
12 dried red chillies, seeded & halved
3 tbsp rice bran oil
8 slices peeled ginger
4 cloves garlic, sliced diagonally
2 spring onions, cut in rings
MARINADE:--
2 tbsp cornflour
2 tsp soy sauce
2 tbsp Chinese Shaoxing rice wine, optional
2 tsp peanut oil
SAUCE:--
3 tbsp soy sauce
2 tsp dark soy sauce
2 tsp sugar
1 tsp SIDS RASPBERRY VINEGAR
4 tbsp water
2 tsp cornflour
Directions
Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels then marinate with the ingredients above for 30 minutes.
Mix SIDS RASPBERRY VINEGAR and the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chillies.
