Ingredients

The following ingredients have 4 Servings
  • 500g chicken thigh fillets, cut into 1cm cubes
  • 1 tablespoon caster sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon peanut oil
  • 1 green capsicum, chopped
  • 1 small onion, chopped
  • 227g canned sliced water chestnuts, drained
  • 2 tablespoons Chinese rice wine (shaohsing)*
  • 1/2 cup (75g) peanuts, roasted
  • Steamed brown medium grain rice, to serve
  • 1/2 cup coriander leaves

Instruction

  • Toss chicken in sugar and 1 tablespoon each of hoisin and soy. Heat half the oil in a non-stick wok over high heat.
  • Drain half the chicken and stir-fry for 5 minutes or until cooked through.
  • Remove from pan with a slotted spoon.
  • Repeat with remaining oil and chicken.
  • Reduce heat to medium and add capsicum, onion and remaining hoisin and soy. Stir-fry for 5 minutes or until tender. Return chicken to wok, add water chestnuts and rice wine. Simmer until wine is reduced by half. Remove from heat and add peanuts. Serve on rice. Garnish with coriander.