Ingredients
- MARINADE
- 2 tbsp Chinese rice Wine
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 2 tsp sesame oil
- 1.5 pds skinless, boneless chicken breast (cut into cubes)
- 2 tbsp peanut oil, for frying
- 1 red chilli, deseeded and chopped
- 1 tbsp ginger, grated
- 1 tbsp garlic, crshed
- 1 tsp Oriental Spices
- 5 spring onions, thinly sliced (keep some for garnish)
- 2 tsp honey
- Zest of an orange
- 1 small handful peanuts, roasted and roughly chopped
- Steamed jasmine rice, to serve
Preparation
Step 1
Combine the marinade ingredients in a large ziploc or bowl and mix well. Add the chicken and toss to coat. Leave in fridge to marinate 3-4 hours; over night works great.
Heat the peanut oil in a work or frying pan over high heat. Remove the chicken from the marinade (reserve marinade) and fry in batches for 2 minutes or until browned and cooked. Set the chickena aside.
Using the same pan, fry the chilli, ginger, garlic, and Oriental spices for 1 minute before returning the chicken to the pan. Add the spring onion, honey, orange zest and the remaining marinade and stir-fry for another 10-15 minutes on medium heat until the sauce becomes thick and sticky.
Remove from pan and serve with steamed rice, garnished with spring onions and roasted peanuts.