Last updated on 13.10.2020
This recipe is for 4 servings. Each serving (without rice) is about 397 kcal (43 g protein, 16 g carbs, 17 g fat). Add another 231 kcal per 70 g serving of rice.
3 tbsp tamari
2 tbsp sweet sherry
1 tsp (5 g) cornstach
1 cube chicken stock
1/2 cup water
650 g chicken breast – thinly sliced against the grain
1/4 cup (35 g) cornstarch
salt + pepper
1+1 tbsp peanut oil – for chicken
1 tbsp garlic infused oil
1 red pepper (150 g) – diced
1 zucchini (320 g) – diced
1 tsp ginger paste
40 g scallions
10 dried red eye chillies
40 g roasted peanuts – chopped
280 g jasmine rice – 70 g per serving.
Mix all sauce ingredients.
Mix chicken with cornstarch, salt and pepper.
Fry the chicken in the peanut oil until golden. Work in two batches. Remove.
Mix peppers with zucchini and ginger paste and fry in garlic oil until semi-soft.
Add the chicken and combine.
Add sauce, chilli peppers and scallions.
Cook until the sauce has reduced.
Mix in peanuts.
If you’re planning to have leftovers, consider making just enough rice and make fresh rice the next day.