Chicken

  1. Combine all ingredients in a bowl.
    • Chicken, 700g – Cut into bit sized pieces
    • Soy Sauce, 5ml
    • Shaoxing Wine, 5ml
    • Sesame Oil, 5ml
    • Corn Starch, 1/2 tsp
    • Salt, 1/2 tsp
    • White Pepper, 1/2 tsp
    • Sugar, 1/4 tsp

Sauce

  1. Combine all ingredients in a bowl.
    • Chicken Stock, 30ml
    • Soy Sauce, 15ml
    • Shaoxing Wine, 15ml
    • White Vinegar, 15ml
    • Sesame Oil, 5ml
    • Sugar, 15g
    • Corn Starch, 5g

Vegetables

  1. Cut all ingredients into bite sized pieces and combine in a bowl.
    • Red Capsicum, 1
    • Green Capsicum, 1
    • Stalks Celery, 2 Stalks

Spring Onion

  1. Chop spring onion into small slices.
    • Spring Onion, 1 Stalk

Putting it all together

  1. Add prepared chicken to hot oiled wok until slightly undercooked. Remove.
    • Prepared chicken
  2. Add prepared vegetables to the wok. Replace oil if needed. Until you see slight caramelisation.
    • Prepared Vegetables
  3. Add peanuts. Wait 30 seconds.
    • Peanuts, 100g
  4. Move vegetables aside. Add garlic and ginger. Fry for a few seconds.
    • Garlic, 2 Cloves – Crushed
    • Ginger, 2 tsp – Minced
  5. Add prepared sauce.
    • Prepared Sauce
  6. When sauce starts to thicken, kill the heat and add prepared spring onion and dried chillies.
    • Prepared Spring Onion
    • Dried Chillies, 8