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Oyster Sauce Chicken with Celery & Peanuts |
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| Serves 2 |
Prep 10 mins |
Cooking 7 mins |
Easy |
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My rating |
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Ingredients |
250g boneless chicken thighs, sliced into 1cm strips
pinch ground white pepper
1 tbsp cornflour
1 tbsp oil
1 tbsp Shaoxing rice wine or dry sherry
2 large celery sticks, sliced on the diagonal into 2.5cm pieces
1 tbsp low-sodium light soy sauce
1 tbsp oyster sauce
small handful peanuts
1 tbsp toasted sesame oil
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Put the chicken in a large
bowl, season with a pinch of sea salt and ground white
pepper and dust with the cornflour. Mix well to coat, then
set aside.
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Heat a wok over a high heat
until smoking and add the rapeseed oil. Add the chicken
and leave for 10 seconds to sear and brown, then flip the
pieces over and stir-fry for 4 mins until the chicken is
cooked through.
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Add the Shaoxing rice wine or
dry sherry, then the celery and cook for just under 1 min
until cooked but still crisp. Season with light soy sauce,
oyster sauce and mix well. Add the peanuts and season with
the toasted sesame oil. Stir well, then take off the heat
and serve immediately
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DAILY
DINNERS 
